Brussels Sprout, Grape, Couscous & Goat Cheese Stuffed Acorn Squash

Directions

1. Preheat the oven to 500°F and prepare a baking sheet with foil if you like easier cleanup; wash all produce.
2. Halve the acorn squash lengthwise, remove seeds, rub the cut sides with oil, and season with salt and pepper; place the halves cut side down on the sheet.
3. Roast the squash until tender enough for a knife to pass through, about 20–25 minutes.
4. In a medium bowl, place the couscous and pour hot broth over it; cover tightly and let stand 10 minutes, then fluff with a fork.
5. While the couscous rests, thinly slice the yellow onion.
6. Heat a nonstick skillet with a drizzle of oil, add the onion and spices, and cook, stirring often, until the onion softens, about 2–3 minutes.
7. Trim and halve the Brussels sprouts; add them along with a splash of water to the skillet, cover, and cook until fork-tender, 4–5 minutes.
8. Cut the grapes in half; once the sprouts are tender, juice the lemon into the skillet and add the grapes; cook uncovered until most liquid evaporates and grapes soften, 1–2 minutes more.
9. Stir in the cooked vegetable mixture and pumpkin seeds with the couscous; spoon the stuffing into each squash half and crumble goat cheese over the top.
10. Serve the stuffed squash halves on plates and enjoy.