Stuffed Roasted Acorn

• 1 Acorn Squash
• 1/2 cups Couscous
• 1/4 cups Chopped Onions
• 1 clove Garlic, Minced
• 2 teaspoons Peas
• 1 teaspoon Lemon Peel
• 2 teaspoons Honey
• 2 Tablespoons Cheese Of Your Favorite
• 1 cup Water Or As Needed
• 1 teaspoon Olive Oil
• 1 teaspoon Dry Parsley
• 1/2 teaspoons Salt, Or To Taste
• 1/2 Tablespoons Pepper Or To Taste

1. Cut the squash in half and remove the seeds.
2. Preheat the oven to 400F. Coat a baking sheet with nonstick cooking spray. Place the cut side of the squash down on a baking sheet. Bake 35 minutes or until tender.
3. Turn the squash cut side up and brush with honey; bake 10 minutes more.
4. Meanwhile, in a medium pot bring 1 cup of water to boiling. Add couscous, lemon peel, salt and pepper; cook 8-10 minutes or until tender and all the water is absorbed. Then add peas, onion, garlic, cheese and oil.
5. Spoon couscous mixture into squash halves. Top with parsley. Bake 5 more minutes and serve warm.
6. Enjoy!

acorn squash, couscous, ubc, clove garlic, lemon peel, honey, favorite, water, olive oil, parsley, salt, pepper

Taken from tastykitchen.com/recipes/sidedishes/stuffed-roasted-acorn/ (may not work)