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Ingredients
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1 acorn squash, halved |
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4-6 patties of vegetarian sausage |
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1 1/2 c. couscous |
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1/2 c. pine nuts |
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1/2 c. golden raisins |
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1 or 2 c. cherry or grape tomatoes, halved |
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1 or 2 c. zucchini, chopped |
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1/2 c. sliced onion |
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1 T. fresh oregano, chopped |
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1 T. butter or less |
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Recipe Type:
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entrees
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Submission Date:
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2003-05-28
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Submitted by:
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aboochang
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Serves:
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2
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Instructions
- 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.
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