Stuffed Acorn Squash

1 large Join the Farm! acorn squash

1 c. Israeli couscous, quinoa, or brown rice
1 small apple, diced
½ onion OR 3 Join the Farm! bunching onions white part only, minced
1/2 c. sour cream or plain yogurt
1/4 c. grated parmesan or asiago cheese
6 strips of bacon, cooked (or substitute turkey bacon or soy bacon)
salt and freshly ground black pepper
1/4 t. fresh or dried thyme
1/4 t. crushed coriander seeds (optional)

Toast couscous in a skillet over medium-high heat until it starts to turn golden brown, about 3-4 minutes, being sure to shake the skillet occasionally to toss.  Meanwhile, bring 3 cups of salted water to a boil.  Place toasted couscous in boiling water and boil uncovered for approximately 15-20 minutes until the majority of the water has been absorbed and couscous is soft. Or cook your grain according to directions.  Cut acorn squash in half across and remove seeds.  Place cut side down on a microwave-safe plate and cook on high for 4 1/2 minutes in the microwave.  Set aside.  Preheat oven to 350 F.  In a medium bowl, mix together minced onion, diced apple, grated cheese, thyme, coriander (if using) and sour cream.  Add cooked couscous and stir to combine.  Crumble bacon into bowl and stir gently just until incorporated.  Taste and season with salt and freshly ground black pepper.   Trim just enough off the ends of the squash halves to ensure they can sit up like cups.  Fill with couscous mixture and place in small baking dish.  Cover with foil and bake for 15 minutes for flavors to combine.  Remove from oven and serve garnished with a sprig of fresh herbs.  Serve two halves for a main dish or one half as a side.   Any extra stuffing makes a great lunch the next day.

Adapted from from StraightfromtheFarm.net

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