Stuffed Acorn Squash with Sausage, Spinach and Couscous

The last time I wrote about something being “stuffed” was when I posted the Stuffed Focaccia with Balsamic Glazed Pork and Vegetables. Really it was just a giant sandwich that I described that way because I thought it sounded yummier, but these acorn squash this time really are stuffed.

My husband and I were at the store when he looked around and said he just wanted something “different”.  I guess we had hit a food slump and kept cycling through our old standbys. I threw these acorn squash in our cart on a whim and without a plan. All I knew is that these were not usually in our kitchen, I’d figure something out, and if it bombed we could order pizza. So in true Lacey form, when it came time to use these babies up I just kind of looked around our kitchen and started. Thankfully, we did not have to order pizza. This was warm and filling but didn’t make us feel like we had eaten a heavy meal, perfect for post holiday cooking.

On one batch I tried to incorporate a cream sauce. The couscous sort of just soaked it all up and became mush. So if you feel like you need a little extra moisture I would suggest drizzling olive oil over the top of the finished product.

Ingredients
– 2 acorn squash
– 1 box of Parmesan couscous
– 1 lb cooked sausage, can use ground. I used kielbasa.
– 3 cups fress spinach leaves
– Olive Oil for drizzling
– Salt, Pepper, and Parmesan to taste

Directions
1. To prepare the squash for roasting preheat the oven to 400. Slice the squash down the middle. Spoon out the seeds. Drizzle the squash halves with olive oil, salt, and pepper. Place squash halves in pan facing up. Roast until tender. Depending on their size it’ll take about 25-40 minutes.
2. While the squash are roasting you can make the couscous. I used a box of Parmesan couscous and cooked according to the package. If you do not have a box to cook you can cook 2 cups of couscous with 3 cups of water, a tsp of salt, and 1/2 cup of shredded Parmesan.Bring the water and salt to a boil. Add the couscous and Parmesan and remove from heat.
3. Stir the spinach leaves and cooked sausage into the couscous. Cover and set aside for at least 5 minutes.
4. When the squash is tender remove from oven, and scoop and fill them with the couscous mixture. Sprinkle the tops with shredded Parmesan. Bake for another 10 minutes.
5. Serve and enjoy!