Stuffed Acorn Squash

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Preheat oven to 425°F.

Season squash with salt and pepper and drizzle with olive oil.  Lay on a sheet pan, open side facedown and bake about 20 minutes or until squash is fork tender and edges are nicely golden.  Remove from oven and set aside.

To prepare the filling, combine the cous cous, sausage, sun-ripened tomatoes, roasted peppers and stir together. Place a generous amount of the mixture into each squash, lightly pressing the filling in. Sprinkle with pine nuts, and finish with a drizzle of olive oil and balsamic glaze.  Serve hot.