Stuffed Acorn Squash

• 4 whole Small Acorn Squashes, Seeded And Halved
• Olive Oil, For Drizzling Over The Cut Squash
• 1- 1/4 cup Salted Water
• 1 cup Whole Wheat Couscous
• 2 Tablespoons Unsalted Butter
• 2 cloves Garlic, Minced
• 2 Tablespoons Green Parts Of A Green Onion, Sliced Thin
• 1 teaspoon Fine Kosher Salt
• 1 teaspoon Black Pepper
• 1 cup Blanched Sliced Almonds
• 1 cup Dried Fruit (cranberries Or Prunes), Chopped

1. Preheat oven to 350 degrees F. Place each squash half cut side up in a large glass baking dish (you may need to use two baking dishes).
2. Drizzle each half with olive oil.
3. Bake for 40-50 minutes until soft when poked with a fork.
4. While squash is baking, prepare the stuffing.
5. Bring 1 1/4 cups salted water to a boil in a saucepan.
6. Stir in couscous and remove pan from heat.
7. Let it stand for 5 minutes then fluff with a fork and set it aside.
8. In a small saute pan, melt butter over medium heat.
9. Add garlic and green onion and cook for about 4 minutes until fragrant.
10. Add the garlic, green onions, and butter into the couscous and stir until well combined.
11. Stir in salt, pepper, almonds, and dried fruit.
12. Fill each squash half with the couscous mixture, using between 1/4 1/3 cup per half.
13. Serve warm.

acorn, olive oil, water, whole wheat couscous, butter, garlic, green onion, kosher salt, black pepper, almonds, dried fruit

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/stuffed-acorn-squash-5/ (may not work)