Couscous-Stuffed Acorn Squash

Serves 4

Pan IconWHY THIS RECIPE WORKS: Buttery, dense acorn squash is perfect for a hearty stuffed vegetable entrée. Microwaving the squash before stuffing means once stuffed, they just need a quick run under the broiler to brown. Preparing the couscous filling while the squash are in the microwave keeps this recipe on track. See the Easy sidebar that follows the recipe.

2

acorn squash (1½ pounds each), halved pole to pole and seeded

3

tablespoons olive oil

Salt and pepper

1

cup couscous

½

cup golden raisins

1

cup boiling water

1

onion, chopped fine

4

garlic cloves, minced

6

ounces (6 cups) baby spinach

½

cup pine nuts, toasted

1½

ounces Pecorino Romano cheese, grated (¾ cup)

1. Position oven rack about 8 inches from broiler element and heat broiler. Coat cut sides of squash with 1 tablespoon oil, season with salt and pepper, and place flesh side down on large plate. Cover and microwave until flesh is softened, 12 to 16 minutes.

2. Meanwhile, combine couscous, raisins, and 1 teaspoon salt in medium bowl. Pour boiling water over couscous, add 1 tablespoon oil, and stir to combine. Cover tightly with plastic wrap and let sit until liquid is absorbed and couscous is tender, about 5 minutes. Fluff couscous with fork and set aside.

3. Heat remaining 1 tablespoon oil in 12-inch skillet over medium-high heat until shimmering. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add spinach and cook until wilted and most of liquid has evaporated, about 2 minutes. Off heat, stir in couscous mixture, pine nuts, and ½ cup Pecorino. Season with salt and pepper to taste.

4. Transfer squash, cut side up, to rimmed baking sheet. Mound couscous mixture into squash halves and pack down lightly with palm. Top with remaining ¼ cup Pecorino and broil until lightly browned, 4 to 5 minutes. Serve.