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Couscous & Sausage-Stuffed Acorn Squash

If you have a tiny apartment, zero counter space and only two people to feed, hefty meals are out. This acorn squash with couscous is just the right size. —Jessica Levinson, Nyack, New York
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    2 servings


  • 1 medium acorn squash (about 1-1/2 pounds)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 fully cooked spinach and feta chicken sausage links (3 ounces each), sliced
  • 1/2 cup chicken stock
  • 1/2 cup uncooked couscous
  • Crumbled feta cheese, optional


  • Cut squash lengthwise in half; remove and discard seeds. Sprinkle squash with salt and pepper; place in a microwave-safe dish, cut side down. Microwave, covered, on high for 10-12 minutes or until tender.
  • Meanwhile, in a large skillet, heat oil over medium heat. Add onion; cook and stir 5-7 minutes or until tender and lightly browned. Add sausage; cook and stir 2-3 minutes or until lightly browned.
  • Add stock; bring to a boil. Stir in couscous. Remove from heat; let stand, covered, 5 minutes or until stock is absorbed. Spoon over squash. If desired, top with feta cheese.
Nutrition Facts
1 serving: 521 calories, 15g fat (4g saturated fat), 65mg cholesterol, 979mg sodium, 77g carbohydrate (11g sugars, 8g fiber), 25g protein.

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