Israeli Couscous Stuffed Acorn Squash

Directions

Preheat oven to 400 degrees. Slice off a piece from each half of acorn squash so they will lie flat in the pan when baking later.

Place squash open side down in a baking pan. Add 3/4 cup water to pan. Cover tightly with foil. Bake for 35 minutes. Remove from oven and discard water. Turn squash open side up. Sprinkle with salt and pepper and cook another 15 minutes until tender.

Bring the ¾ cup of water to a boil. Add couscous and salt and pepper, cover and reduce heat to low. Simmer for 10 minutes.

In a large sauté pan add a few tbsp olive oil. Cook onions and pepper for 4 minutes. Add garlic and red pepper flakes and continue cooking until soft and translucent, another 4-5 minutes. Remove from heat and add to a large bowl. Add cooked couscous, cheddar cheese, milk and 1 Tbsp Parmesan cheese. Mix thoroughly.

Remove squash from oven. Spoon couscous cheese filling into each squash. Top with additional Parmesan cheese, fresh parsley and a drizzle of olive oil. Bake until top begins to brown, around 25 minutes.