Couscous, sausage, and raisin stuffed acorn squash

This is fantastic - even the kids loved it!

Yield: 6 servings ( Serving Size: 1/2 stuffed squash )
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  • 3 whole(s) medium acorn squash, halved lengthwise and seeded
  • 3 tablespoon(s) EVOO
  • 2 cup(s) israeli couscous
  • 1/2 teaspoon(s) cinnamon
  • 1 cup(s) golden raisins
  • 1 whole(s) sweet onion, chopped fine
  • 4 clove(s) large garlic, minced
  • 2 links italian sausage
  • 1/3 cup(s) pine nuts, toasted
  • 1 tablespoon(s) fresh sage, minced
  • 2 tablespoon(s) sherry
  • 3/4 cup(s) shredded parmesan


  1. 1. Position oven rack about 8 inches from heating element and heat broiler. Coat squash with 1 Tbsp oil, and place flesh side down on large MW-safe plate. Cover and MW 12-16 minutes until soft.

  2. 2. Meanwhile, combine couscous, raisins, and cinnamon in a medium bowl. Bring water to boil, pour over couscous, stir to combine, and cover tightly. Fluff with fork after 5 minutes.

  3. 3. Heat remaining oil in skillet. Cook sausage (crumbling as it cooks), about 3 minutes. Add onion and pine nuts, cook until onion is softened, about 5 minutes. Add garlic and sage, 30 seconds.

  4. 4. Off heat, combine couscous, onion mixture and 1/2 cup cheese.

  5. 5. Transfer squash, cut side up, to rimmed baking sheet. Mound couscous mixture into squash halves and pack down lightly with palm. Top with remaining cheese and broil until lightly browned - 4-5 minutes.
July 2013

This recipe is a personal recipe added by ftcollinsco and has not been tested or endorsed by MyRecipes.

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