Couscous Stuffed Squash

Attempting to form regular blogging habits, I made something a little elaborate on Sunday night. This is my own recipe for couscous stuffed squash, and it turned out pretty well. I used a small carnival squash, which is perfect for me. I'll eat the first half tonight, and the second tomorrow.

You may notice in this blog that I'll reuse an ingredient or two during a given period of time. This is because I love herbs and other unique flavors, but a small recipe will seldom require the use of an entire package of anything. That said, I suggest you try a stuffing your squash with whatever ingredients you have lying around.

Ingredients:
1 small squash
1 cup uncooked couscous
1 roasted red pepper
1 small yellow onion
2 cloves garlic
2 sprigs fresh rosemary
A handful of pine nuts
1 cup grated Romano cheese
2 tablespoons tomato paste
Salt and pepper to taste
3 tablespoons olive oil
A small amount of butter

Cut squash in half, and remove seeds and fibers. Place in baking dish with an inch of water, and bake for 45 minutes at 375 degrees. While waiting, prepare couscous according to instructions on package. Saute onions, garlic and rosemary in olive oil. Remove rosemary one you've gotten the most out of its flavor. Add couscous, tomato paste and salt and pepper. Sprinkle in pine nuts and add chopped roasted red pepper (after removing seeds and skin). Add half the cheese and remove mixture from heat.

Remove squash from oven and butter it lightly. Once squash is cooled, spoon couscous mixture into the center. Add the remainder of the cheese on top, and broil squash for 5-10 minutes. You will likely have some couscous filling leftover, and I suggest you serve the squash on top of it.