Butternut Squash with Cheesy Pearl Couscous

Don't have pearl couscous? Use rice, small pasta, quinoa,
or regular couscous.

I've had baby butternut squash for a few weeks now and I knew I wanted to stuff them with something deliciously cheesy. In my cupboard I had pearl couscous, or Israeli couscous, and a can of yellow corn. In the fridge I had green onions, chicken sausages, Parmesan and cream cheese and a mixture of cheddar and Jack shredded cheese.

This recipe can feed 2 as entrees or 4 as appetizers. 

Preheat the oven to 350 degrees Fahrenheit. Cut the squashes in half, lengthwise and scoop out the seeds and other innards.  

Place in a baking dish lined with foil and top with 2 cloves chopped garlic, a drizzle of olive oil and sprinkle with salt and fresh cracked pepper. Place in oven and cook until a knife goes in easily, about an hour.

In the meantime, prep the filling. Cook a half cup of pearl couscous as directed on the package. While still warm, mix in 1 tablespoon chopped green onions, 2 tablespoons cream cheese, 1/4 grated Parmesan cheese, 1 tablespoon butter or margarine, and 1/2 cup shredded Jack and cheddar mixture, 1/2 cup corn, 1 cooked chicken sausage roughly chopped, 2 tablespoons milk, 1 teaspoon fresh cracked pepper, dash of Paprika and salt to taste.

 

Place heaping spoonfuls of the mixture into the cooked butternut squash. Top with Parmesan cheese and bake at 450 degrees Fahrenheit until golden brown. Happy Eating!