Stuffed Acorn Squash

I'm so excited that I acually made myself sit down and post a recipe! I've been thinking about doing this ever since it started. This is a yummy recipe from the Rachel Ray magazine Feb. 07 issue. It's a really easy, warm fall meal. I usually serve it with a green vegetable.

serves 4
Prep Time 20 min
cook time 1 hr

2 acorn squash
2 tbs butter
salt and pepper
1/2 C couscous ( I make 1 cup dry couscous and use it all, I think it could use more than 1/2 c cooked)
1 tbs extra-virgin olive oil
1 onion finely chopped
3/4 pound ground beef ( I use 1 full lb.)
1/2 C chopped walnuts, toasted
1/4 C dried cranberries

1. Preheat the oven to 400. Cut the squash in half crosswise and scoop out the pulp and seeds. trim the ends so each half will stand upright. Place both halves in a baking pan, flesh side up, and pour hot water into the pan to reach about half way up the squash. Add 1/2 tbs. butter to the center of each squash and season with salt and pepper. Bake the squash until tender when pierced with a fork, about 45 min to an hour.
2. Prepare the couscous according to the package directions and set aside. Heat the olive oil in a large skillet over medium -high heat . Add the onion and cook, stirring, until softened, about 4 min. push the onion aside, add the meat, season with salt and pepper and cook through, about 5 min. Stir in the walnuts, cranberries and couscous; season with salt and pepper if needed.
3. remove the squash from the oven and, using a spatula, carefully transfer each half to a plate. Divide the couscous among the squash.