Acorn Squash Stuffed With Apple Couscous

What a contrast outside the city of Jerusalem that day! On the one hand, redemption is being purchased for those God would redeem; on the other hand, the soldiers mark time by playing their tired games, waiting for the ordeal to be over. Those who love Jesus are in grieving despair; those who hate Him are in a mood of spiteful rejoicing. Heaven hovers over the cross, waiting for the payment of our sin to be made. But hell is there, too, with its cruelty, indifference and darkness.

Erwin Lutzer

CATEGORY	CUISINE	TAG	YIELD
Fruits, Vegetables, Grains	Vegetarian	Fruits, Vegetarian	8	Servings

INGREDIENTS

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	t	Cardamom, ground
1	T	Maple syrup
4		Acorn squash, halved &
		seeded
1/4	c	Pecans, toasted & chopped
		optional
		minutes.

INSTRUCTIONS

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  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 Posted to MM-Recipes Digest V3 #268
Date: Mon, 30 Sep 1996 23:47:59 -0400  From: BobbieB1@aol.com

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 243 Calories From Fat: 26 Total Fat: 3.1g Cholesterol: 0mg Sodium: 10.6mg Potassium: 883.6mg Carbohydrates: 55.1g Fiber: 5.7g Sugar: 9.3g Protein: 3g