Stuffed Acorn Squash

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SERVES 4 • TO PREP 45 MINUTES • STORE UP TO 24 HOURS • TO FINISH 1 HOUR

WHY THIS RECIPE WORKS: Stuffed acorn squash makes for a healthy meal, but who has time to roast the squash, make a filling, and assemble and bake the whole dish on a weeknight? We loved the thought of coming home after work and simply sticking the fully assembled squash in the oven, but we didn’t want to be stuck in the kitchen for hours the day before. Parcooking the squash was necessary to prevent the filling from drying out in the time it took the squash to cook through; to cut down on kitchen time, we turned to the microwave, which softened the squash in under 15 minutes. For the filling, we turned to quick-cooking couscous and baby spinach as our base, but to bring the stuffing to life we added sautéed aromatics, along with cheese, pine nuts, and raisins. Sprinkling a little water over the couscous before baking moistened the filling and helped the squash to soften and become perfectly tender in the oven. A drizzle of olive oil was all that was needed to finish off this streamlined, make-ahead take on one of our favorite vegetarian meals. Be sure to look for similar-size squash (roughly 1½ pounds each) to ensure even cooking. For an accurate measurement of boiling water, bring a full kettle of water to a boil and then measure out the desired amount.

2	acorn squashes (1½ pounds each), halved pole to pole and seeded
3	tablespoons extra-virgin olive oil
⅔	cup couscous
⅔	cup boiling water
⅓	cup golden raisins
	Salt and pepper
1	small onion, chopped fine
3	garlic cloves, minced
5	ounces (5 cups) baby spinach
1	ounce Pecorino Romano cheese, grated (½ cup)
¼	cup pine nuts, toasted

TO FINISH AND SERVE
¼	cup warm tap water
½	ounce Pecorino Romano cheese, grated (¼ cup)
	Extra-virgin olive oil

TO PREP

1. Brush flesh of squash with 1 tablespoon oil, then place cut sides down on large plate. Cover and microwave until just softened, 12 to 15 minutes.

2. Meanwhile, combine couscous, boiling water, raisins, 1 tablespoon oil, and ¼ teaspoon salt in large bowl. Immediately cover with plastic wrap and let sit until liquid is absorbed and couscous is tender, about 5 minutes. Fluff couscous with fork.

3. Heat remaining 1 tablespoon oil in 12-inch skillet over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in spinach, 1 handful at a time, and cook until wilted and most of liquid has evaporated, about 2 minutes. Gently fold spinach mixture, Pecorino, and pine nuts into couscous. Season with salt and pepper to taste and let cool for 10 minutes.

4. Arrange squash halves cut sides up in 13 by 9-inch baking dish and season with salt and pepper. Mound couscous mixture into squash, packing lightly with back of spoon.

TO STORE

5. Cover and refrigerate squash for up to 24 hours.

TO FINISH AND SERVE

6. Adjust oven rack to middle position and heat oven to 400 degrees. Unwrap dish, drizzle couscous mounds evenly with warm water, and cover tightly with greased aluminum foil. Bake squash until heated through, about 20 minutes. Remove foil, sprinkle squash with Pecorino, and bake, uncovered, until cheese is lightly browned, about 20 minutes. Drizzle with oil and serve.