Acorn Squash Stuffed with Apple Couscous
Yield: 8 Servings

1 cup couscous
1 cup apple juice
1/4 cup prunes, pitted & chopped
1/4 cup dried cranberries
1/4 cup dried apples
1/4 cup apple juice concentrate, thawed
1/4 tsp. cardamom, ground
1 tbsp. maple syrup
4 acorn squash, halved & seeded
1/4 cup pecans, toasted & chopped (optional)

Place couscous in a small mixing bowl. Set aside.

Bring apple juice to a boil in a small saucepan and pour over the couscous. Cover and 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 and place on a baking sheet.

Preheat oven to 350�F.

Fill squash halves with the couscous mixture.

Bake for 20 minutes. Top with pecans & serve.

"Vegetarian Gourmet" Winter, 1995