I love stuffed vegetables and my kids love eating them because they’re so much fun to dissect on your plate.  A lot of recipes take a lot of work, a lot of time or both.  This one requires neither! It could be served as a side dish, but we eat as a main dish with some roasted vegetables (like cauliflower) on the side.

Stuffed Acorn Squash with Israeli Couscous, Apples and Cranberries

1 acorn squash

1-2 Tbsp olive oil

2 small onions, chopped (about 1/2 cup)

1 small apple, chopped (about 1 cup)

1/2 cup dried cranberries

1 cup uncooked israeli couscous (also called Pearl Couscous)

1 1/2 cup vegetable broth

1 cinnamon stick

1. Wash squash and pierce in one or two places.  Zap in the microwave for 7-8 minutes, until it is squeezable.  Carefully cut in half and let cool.

2. When squash has cooled sufficiently, scrape out the bulk of the flesh of the squash–leaving about 1/2 still in the shell.  Chop and set aside.

3. In a medium saucepan, heat oil.  Saute onions for 5 minutes, until beginning to become translucent.  Add apples and cook for another 5 minutes.

4.  Add cranberries and uncooked couscous, cook for about 30 seconds, stirring constantly.

5. Add vegetable broth and cinnamon stick. Stir well.

6.  Bring to a boil, lower heat, cover pot and simmer 8-10 minutes or until all liquid has been absorbed. Stir in reserved squash. Season with sea salt to taste.

7.  Stuff couscous and squash mixture into the squash shells.  Place in a lightly greased glass baking dish.  Bake at 375 for about 15 minutes, until top is lightly browned and just beginning to get crunchy.