Stuffed Acorn Squash

YUMMM! This is my kind of meal. Last night we had stuffed acorn squash, a big salad, and steamed cauliflower with grated cheese. It was so delicious, so fall, so good for us. I should have taken a picture; they were gorgeous! Added bonus: these were super simple to make, quick and also very economical. A real winner! (adapted from a "good deal" by Rachael Ray.)

Stuffed Acorn Squash
(serves 6)
Prep: 20 minutes or less
Cook: 1 hour

3 medium acorn squash
2 Tb (or less) of butter
salt and pepper
1 cup couscous
1 Tb olive oil
1 onion, finely chopped
1 pound ground, mild sausage
3/4 cup chopped walnuts, toasted
1/3 cup dried cranberries
Parmesan cheese, optional

1. Preheat oven to 400. Cut the squash in half crosswise and scoop out the pulp and seeds. Trim, so that each half will stand upright. Place all halves in a baking pan, flesh side up, and pour hot water into the pan to reach about halfway up the squash. Add a bit of butter to the center of each squash, and season with salt and pepper. Loosely cover the pan with foil. Bake until tender, 45 minutes to an hour.
2. Prepare the couscous according to the package directions, and set aside. Heat the olive oil over medium-high heat. Add the onion and cook until softened (about 4 minutes). Push the onion aside and add the meat, season with salt and pepper and cook through. Stir in the walnuts, cranberries, and couscous.
3. Remove the squash from the oven (drain off any excess liquid from the centers) and carefully transfer each half to a plate. Divide the couscous among the squash, mounding it up in each center. Sprinkle with Parmesan cheese, and serve!