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Roasted acorn squash is stuffed with Mediterranean flavors. This dish is great as a side for your Holiday table or as a main vegetarian course. Simple, delicious, and flavorful.

Printable recipe: https://www.dimitrasdishes.com/medite...
Ingredients
2 acorn squash, halved and seeded
olive oil
salt
For the Filling:

5-6 mushrooms, chopped
3-4 tablespoons olive oil
1/2 cup couscous
1/3 cup vegetable or chicken broth
1 bell pepper, diced
3 scallions, thinly sliced
2 garlic cloves, grated
salt, to taste
freshly ground black pepper to taste
4 ounces feta cheese, crumbled
1/4 cup pine nuts, walnuts, or pecans
1/2 teaspoon dried oregano
1 tablespoon or more freshly chopped mint or parsley
2 tablespoons lemon juice
Instructions
Preheat the oven to 400 °F, 200 °C.
Rub both sides of the squash with olive oil. Season the inside of the squash liberally with salt and place cut side down on a baking sheet. Cover with foil and bake until tender. About 45 minutes.
Bring 1/3 cup broth to a boil and add the couscous with a tablespoon of olive oil. Cover and set aside for 5 minutes then fluff the couscous with a fork.
Add the mushrooms with 2-3 tablespoons of olive oil to a pan and cook over medium heat for 5-6 minutes or until golden.
Add the bell peppers and the scallions and cook over medium heat until soft. About 5 minutes. Season with salt.
Place the pine nuts in a pan and toast them until lightly golden over medium-low heat. About 4-5 minutes.
Add the veggies to the couscous along with the remaining stuffing ingredients and mix together. Taste and adjust the seasoning if necessary.
Fill the squash with the filling and bake (uncovered) for 15 minutes.
Serve.


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