Apple Couscous Acorn Squash Recipe

I made this a couple of days before I planned on serving it to guests at Thanksgiving and I'm glad I did. This was WAY too sticky and sweet for a side dish, in my opinion, so I made the following modifications: SQUASH: Cut the acorn squash in half and steamed it in the microwave, two halves at a time for approx. 10 minutes until fork tender. Upon removing squash from the microwave, add a tsp of margarine to each and sprinkle with a tiny bit of kosher salt, cracked pepper and nutmeg. FILLING: 1) Cook plain Couscous (quick cooking variety-entire box) as package directs using water, margarine or olive oil and a pinch of salt. Let set on stove for 5 minutes then fluff with fork. (This recipe yields 2 1/2 cups couscous before adding in the fruit.) 2) Add half the amount of dried fruit called for in the original recipe (I used chopped prunes, dried pomegranate and cranberries and chopped dried pears) 3) Reduce Cardamom to 1/8 tsp 4) Reduce Apple Juice Concentrate to 2 TBS 5) Add up to 1/4 cup of pine nuts according to taste 6) Taste BEFORE adding a dash of maple syrup; it may be sweet enough as it is. BAKE: Place scoops of couscous filling into each squash and bake in oven at 350° for 20 minutes.

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