Couscous Volcanoes

This is really just a variation of (family favorite) stuffed acorn squash with rice, but with an Italian twist. The creamy couscous complemented the smooth texture of the squash, while the pesto highlighted its nutty undertones of flavor. 

If you have the time to bake the squash, this is a fast meal to prepare, and it got a big thumbs-up from all diners, even the one who “doesn’t like vegetables.”

Couscous Volcanoes

Makes 4 large servings

2 acorn squash, cut in half, seeded, and baked until soft. (place squash upside down on baking sheet with lip; cook for about 45 minutes at 350 degrees, or until soft.)

Filling

Olive or vegetable oil for cooking

1 medium red, yellow, or orange bell pepper, chopped

1 medium onion, chopped

1 clove garlic, minced

1 small can (15 oz) diced tomatoes (stewed with garlic and bell peppers style, if available)

1 small can tomato sauce

About ¼ cup basil pesto (made with basil, olive oil, pine nuts and parmesan)

About 1/2 cup meat-substitute crumbles, defrosted in microwave

1 cup (dry) plain couscous (prepared according to package directions)

Fresh grated parmesan cheese

Leave oven on, or preheat to 350 degrees. In large skillet, sauté the bell pepper, onion, and garlic until vegetables are beginning to soften. Add diced tomatoes, tomato sauce, pesto and crumbles. Cover and simmer for 5-10 minutes.

While vegetables and sauce are simmering, cook couscous according to package directions and put aside.

When sauce flavors have mixed, turn off heat. Put aside about 1/2 cup of the sauce. Add couscous and about ½ cup grated fresh parmesan to the remaining sauce. Stir to mix thoroughly. Use an ice cream scoop to heap filling in squash shells in “volcano” style. Drizzle each volcano with a bit of sauce “lava.” Shave some fresh parmesan on top of that.

Place in oven until cheese melts, about 5-10 minutes. Garnish with fresh thyme or oregano.