Stuffed Acorn Squash

I don't take appetizing photos of food, so you're going to have to trust me on this one.

You should make this, because it is good, because it uses seasonal vegetables, and because the taste/texture is very unique and different than everything else on your menu this week.

This dish is so good, that with every bite, you'll announce to everyone at table, "yeah, baby! I made this!" just to remind them of how gracious they should be to you for putting something so delicious in their faces.

Stuffed Acorn Squash

simple ingredients:

-2 acorn squash

-1lb ground pork

-2-3 green onions

-red bell pepper (roased red pepper would be even better)

-plain, unseasoned couscous

-2 tbs butter

-salt

-olive oil


-wash, remove stem, and cut acorn squash lengthwise.

-scoop out seeds and trim the back so squash will lay flat in the baking dish

-add 1/2 TBS butter in each squash half, place in baking dish, and fill the dish 1/3 full with water (about 1/2 inch deep). I used an 8 inch ceramic pie pan for 1 squash, and we just ate the leftover filling with pita chips for lunch the next day (also delicious).

-Bake @ 400* for 50 min-1 hour

While the squash is baking:

-Brown 1 lb pork sausage. I used italin sausage (because that's what I had), but I think I will use regular next time because I don't care for the caraway seeds in the italian sausage.

-add 3 green onions and 1/2 red bell peper, diced, to the pan, near the end of cooking, and let the veggies cook until tender.

-Prepare couscous (I used 2/3 cup of the Near East instant kind and it made just the right proportion of meat to couscous)

-Mix couscous and sausage mixture

-when the squash is tender, remove from oven, and fill with couscous/sausage mix.

-Give everything a healthy squirt of fresh lemon juice, and salt and pepper to taste.

When you eat, your spoon will scoop hot bites of squash away from the sides {mmmmmm} and the result is so freaking good.

You are welcome.