Pat on back for Miss Katey. This little ditty of a recipe was thought up all by myself. The best part? It was very yummy and that never happens.
1 Acorn Squash
1 1/4 cup Israeli couscous, orzo, red quinoa, baby garbanzo beans blend (I used Trader Joes blend)
1 3/4 cup Water
1 tablespoon Butter
1 can chopped tomatoes (whatever variety you fancy)
1/2 teaspoon Garam Masala
Preheat your oven to 350°F. Cut the acorn squash in half, clean out seeds, and place face down in a baking dish. Add 1 inch of water. Bake for 40 minutes, or until the squash is tender when forked. Meanwhile, towards the last 15 minutes, bring your water to a boil. Add butter. Pour in couscous blend and garam masala and bring back to a boil. Then turn heat down to a simmer and cover for 10 minutes. Lastly, add in chopped tomatoes, taking care to not pour all the tomato liquid in. Only add in a bit of the tomato liquid. Cover and and let warm. Salt and pepper to taste. Take your acorn squash out of the oven, scoop in couscous blend and enjoy!