Okay, there is another food magazine that I am so thankful I get every month. It’s the Rachael Ray Magazine. If you haven’t looked through this magazine yet, I highly recommend it. In fact, I’ve talked to my husband about giving this magazine subscription to my friends and family for gifts because it has a lot of valuable and helpful information on cooking and such.
With that, the first week of June’s challenge was to make something with acorn squash. Well, I’d never had acorn squash before, so I didn’t know what I was getting myself into.
After talking to the ladies at work, they raved about the stuffed acorn squash they had in the cafeteria at work, I decided I would give it a whirl. After all, it WAS in the Rachael Ray mag.
This really wasn’t difficult to make. I swear. I really think you should try it at least once too.
But truthfully, on a scale of 1 to 5, I give it a 3. Here is why:
Even though it was good, and VERY filling…it didn’t have as much flavor as I thought it needed.
That’s it. It was good. It was plenty. It was easy. It was healthy. But it lacked in flavor.
If you make it, added some garlic. Add salsa or hot sauce too. Or maybe some red pepper flakes. I don’t know, it just was bland. I would make it again though, just to experiment with spices and seasonings though to see if it is better the next time around.
- 2 acorn squash
- 2 tablespoons butter
- Salt and pepper
- 1/2 cup couscous
- 1 tablespoon extra-virgin olive oil
- 1 onion, finely chopped
- 3/4 pound ground beef, preferably lean chuck or sirloin
- 1/2 cup chopped walnuts, toasted
- 1/4 cup dried cranberries