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  Acorn squash stuffed with apple couscous
 
Yield: 8 Servings
 
1 c Couscous      1 c Apple juice
1/4 c Prunes pitted & chopped      1/4 c Dried cranberries
1/4 c Dried apples      1/4 c Apple juice concentrate -- thawed
1/4 ts Cardamom ground      1 tb Maple syrup
4 ea Acorn squash halved & -- seeded      1/4 c Pecans
 toasted & chopped -- optional Place couscous in a small mixing bowl. Set aside. Bring apple juice to a boil in a small saucepan & pour over the couscous. Cover & set aside until the juice is absorbed. This will take 15 minutes. Stir in the fruit apple juice concentrate cardamom & maple syrup. Set aside. Steam squash halves until tender about 15 minutes. Drain & place on a baking sheet. Preheat oven to 350F. Fill squash halves with the couscous mixture & bake for 20 minutes. Top with pecans & serve. Vegetarian Gourmet Winter 1995

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