Recipe - Stuffed Acorn Squash with Couscous & Mushrooms

Here is a new one I came up with last night to use up some of my CSA veggies. I might make a couple of tweaks next time, but they turned out really good, and once the squash is baked, they don't take long to throw together. (This makes extra filling, so you may want to add another squash or two into the recipe. Or you can just eat the leftover filling by itself, or in pita-pockets - it's yummy!)

Of course you could substitute ground beef for the venison (I just had ground venison on hand, and I like it better anyway), and other types of mushrooms. I think it would probably also be good with quinoa instead of the couscous. Feel free to experiment on your own of course!

Stuffed Acorn Squash with Couscous & Mushrooms (Serves 4)

Ingredients:
4 medium to large acorn squash, washed, cut in half lengthwise, with seeds removed
2TB extra-virgin olive oil
1 lb ground venison (or lean grass-fed ground beef)
6-8 medium to large shitake mushrooms, washed, stems removed
1 medium onion, diced
2 cloves garlic, minced
1 tsp ground cumin
2 tsp chili powder
1/2 tsp dried oregano
1/4 tsp dried thyme
1/4 tsp crushed red pepper flakes
1 tsp salt
1/4 tsp ground black pepper
1 cup whole wheat couscous
Sour cream & cilantro (for garnish, if desired)

Directions: 
1. Bake squash at 350-degrees (F) about 45 minutes, or until fork-tender.

2. In the meantime, prepare veggies, and cook onion in 1 TB olive oil in large skillet over medium heat about 5 minutes. Add ground meat, breaking up well with a wooden spoon until crumbly. Cook and stir occasionally until browned.

 3. Meanwhile, clean and dice mushrooms.

4. Add garlic to meat, and stir, about 1-2 minutes. Add cumin, chili powder, oregano, thyme, and 1/2 tsp salt. Taste and adjust seasonings as desired. Remove meat from pan.

5. Add remaining TB olive oil to skillet. Add mushrooms and cover. Cook, stirring occasionally, about 10 minutes, until soft. Season with ground pepper and 1/2 tsp salt.

6. Meanwhile, heat 1 cup water to boiling in small sauce pan. Remove from heat and stir in couscous. Cover and let sit at least 5 minutes.

7. When squash is done, remove from oven, turn cut sides up, and let sit a few minutes.

8. Add meat to mushrooms, and stir well, over low heat, until hot. Turn off heat, and stir in couscous. Mix everything together well.

9. Fill each squash half with the meat mixture, pressing down well, and mounding it up in the middle.
10. Place tray back in oven, at 350-degrees, and cook about 10 minutes.
11. Serve hot, garnished with sour cream and cilantro, if desired.