Couscous & Sausage-Stuffed Acorn Squash

Name: Couscous & Sausage-Stuffed Acorn Squash
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings.
Ingredients: 1 medium acorn squash (about 1-1/2 pounds); 1/4 teaspoon salt; 1/4 teaspoon pepper; 1 tablespoon olive oil; 1 medium onion, chopped; 2 fully cooked spinach and feta chicken sausage links (3 ounces each), sliced; 1/2 cup chicken stock; 1/2 cup uncooked couscous; Crumbled feta cheese, optional

If you have a tiny apartment, zero counter space and only two people to feed, hefty meals are out. This acorn squash with couscous is just the right size. —Jessica Levinson, Nyack, New York

Ingredients

1 medium acorn squash (about 1-1/2 pounds)
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
1 medium onion, chopped
2 fully cooked spinach and feta chicken sausage links (3 ounces each), sliced
1/2 cup chicken stock
1/2 cup uncooked couscous
Crumbled feta cheese, optional

Directions

Cut squash lengthwise in half; remove and discard seeds. Sprinkle squash with salt and pepper; place in a microwave-safe dish, cut side down. Microwave, covered, on high for 10-12 minutes or until tender.
Meanwhile, in a large skillet, heat oil over medium heat. Add onion; cook and stir 5-7 minutes or until tender and lightly browned. Add sausage; cook and stir 2-3 minutes or until lightly browned.
Add stock; bring to a boil. Stir in couscous. Remove from heat; let stand, covered, 5 minutes or until stock is absorbed. Spoon over squash. If desired, top with feta cheese.

Nutrition Facts

1 serving: 521 calories, 15g fat (4g saturated fat), 65mg cholesterol, 979mg sodium, 77g carbohydrate (11g sugars, 8g fiber), 25g protein.

Originally published as Stuffed Squash in Simple & Delicious October/November 2015

Reviews

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Average Rating:

meerb98

Jan 9, 2016

This was quick and very tasty. I didn't have any couscous on hand so I substituted with brown rice. I think the squash would be better roasted in the oven instead of microwaving. The squash become very soft in the microwave. I will be making this again and roasting it next time. Then, maybe I will update my review.Update on Janurary 27th. I tried the recipe again and roasted the squash in the oven with some brown sugar and maple syrup. So much better! We lost the soggy mush. I would give this 5 stars if you roast the squash in the oven first.