Stuffed Roasted Acorn Squash

• 1 acorn squash medium
• 3 tablespoons olive oil
• 1/2 cup whole wheat couscous
• 1/2 cup small white beans cooked
• 2 tablespoons shredded Parmesan cheese
• 3 tablespoons chopped onion
• 3 cloves chopped garlic
• 1 teaspoon oregano
• salt

1. Pre-heat oven to 400F degrees
2. Wash squash and cut it in half
3. Scoop out seeds from the inside with a spoon
4. Make 5-10 slits on the inside of each half of squash with a knife
5. Rub 1 tablespoon of olive oil into each half, and sprinkle with salt
6. Place squash on a baking sheet
7. Put into the oven and then pour 1/4 cup of water onto the bottom of the pan (it's easier once it's already into the oven)
8. Bake for 45 minutes or until soft
9. Meanwhile, cook couscous according to package directions
10. When couscous is done cooking, mix with beans
11. Heat one tablespoon of oil in separate saucepan and saute chopped onions and garlic for 3-4 minutes
12. Add couscous and beans and then season with oregano, pepper and a pinch of salt
13. Once squash is finished cooking, remove from oven and mix the insides with a fork
14. Add couscous and bean filling
15. Top with Parmesan cheese
16. Place in oven again and bake for an additional 5-10 minutes or until cheese melts to perfection

acorn, olive oil, whole wheat couscous, white beans, parmesan cheese, onion, garlic, oregano, salt

Taken from www.yummly.com/recipe/Stuffed-Roasted-Acorn-Squash-1464358 (may not work)