I found this and we made it for dinner last night. Aside from messing up the proportions of couscous to ground turkey and using isreali couscous since we had it, it was pretty good, again!
Stuffed Acorn Squash
February 2007
Stuffed Acorn Squash
Kirsten Strecker enlarge
By: Charles Pierce
Feed your family for under ten bucks with this budget-friendly meal.
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PAIR WITH:
Ken Forrester Chenin Blanc 2005 (South Africa)
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* 4 Servings
*
* Prep 20 min
*
* Cook 1 hr
Ingredients:
* 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
Top this
Sprinkle grated parmesan on the stuffing before serving.
Directions:
1.
Preheat the oven to 400°. Cut the squash in half crosswise and scoop out the pulp and seeds. Trim the ends so each half will stand upright. Place both halves in a baking pan, flesh side up, and pour hot water into the pan to reach about halfway up the squash. Add 1/2 tablespoon butter to the center of each squash and season with salt and pepper. Loosely cover the pan with foil. Bake the squash until tender when pierced with a fork, 45 minutes to 1 hour.
2.
Prepare the couscous according to the package directions and set aside. Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until softened, about 4 minutes. Push the onion aside, add the meat, season with salt and pepper and cook through, about 5 minutes. Stir in the walnuts, cranberries and couscous; season with salt and pepper.
3.
Remove the squash from the oven and, using a spatula, carefully transfer each half to a plate. Pour out any excess liquid from the centers. Divide the couscous among the squash.
