I made tons of the filling, which was tasty once the squash was gone. We use and endorse Morningstar Farms breakfast patties, but I’m sure real sausage is fine too.
1 acorn squash, halved
4-6 patties of vegetarian sausage
1 1/2 c. couscous
1/2 c. pine nuts
1/2 c. golden raisins
1 or 2 c. cherry or grape tomatoes, halved
1 or 2 c. zucchini, chopped
1/2 c. sliced onion
1 T. fresh oregano, chopped
1 T. butter or less
Preheat oven to 375.
Cook the acorn squash. I use the microwave. Face down in about 1 inch of water for 4-5 minutes on high. The squash should be tender when it comes out, but not entirely cooked. You can do this in the conventional oven but it takes like 35-45 minutes.
Prepare couscous by bringing 1 3/4 c. water to a boil, adding the couscous and some butter or oil, and removing from heat. Let stand covered for a few minutes and then fluff with a fork.
Cut up the sausage (you can also pre-cook the sausage if you like for a minute in the microwave) into small pieces and add with the remaining ingredients to the couscous with salt and pepper.
Fill the acorn halves with the filling and place in a lightly oil-coated glass baking dish. Spray the tops of the squash with olive oil and bake for 15 minutes.

Posted by: constancecg