Couscous & Sausage-Stuffed Acorn Squash
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
Reviews
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.