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
Directions
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1Cut 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.
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2Meanwhile, 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.
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3Add 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.
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