Couscous & Sausage-Stuffed Acorn Squash Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F and line a baking sheet with parchment paper.
• STEP 2.Cut the acorn squash in half lengthwise and scoop out the seeds and membranes.
• STEP 3.Brush the cut sides of the squash with olive oil and season with salt and pepper.
• STEP 4.Place the squash halves cut side down on the prepared baking sheet and roast for 30-35 minutes, or until tender.
• STEP 5.While the squash is roasting, cook the couscous according to package instructions.
• STEP 6.In a large skillet, cook the sausage over medium heat until browned and cooked through.
• STEP 7.Add the onions and cook until softened.
• STEP 8.Stir in the cooked couscous, herbs, and season with salt and pepper to taste.
• STEP 9.Remove the squash from the oven and flip them over so they are cut side up.
• STEP 10.Divide the couscous and sausage mixture evenly among the squash halves.
• STEP 11.Return the stuffed squash to the oven and bake for an additional 15-20 minutes, or until the filling is heated through and the squash is caramelized.
• STEP 12.Serve the stuffed acorn squash hot, garnished with fresh herbs if desired.

Cooking Tips

• You can use any type of sausage you prefer, such as Italian sausage or breakfast sausage.
• Feel free to add additional vegetables to the couscous mixture, such as diced bell peppers or mushrooms.
• To make this recipe vegetarian, simply omit the sausage and add extra vegetables or cooked lentils for protein.

Storage and Serving

• Leftover stuffed acorn squash can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the squash halves in a baking dish and cover with foil. Bake in a preheated oven at 350°F for 15-20 minutes, or until heated through.
• Serve the stuffed acorn squash as a main dish with a side salad or roasted vegetables, or as a side dish alongside grilled chicken or roasted pork.