Stuffed Acorn Squash

I've missed cooking these last few weeks. But sometimes life gets nuts, and we live on frozen leftovers. This has been one of those times.

But today I found some time to make this stuffed squash, which my friend clipped from Rachel Ray's magazine for me. I'm glad I did...it was absolutely delicious and very easy to make. And, of course, I substituted beef with venison.

Stuffed Acorn Squash (with venison)

Makes 4 servings. From rachelraymag.com $10 spot by Charles Pierce

Ingredients
2 acorn squash
2 tbs butter
1/2 cup couscous
1 tbs olive oil
1 onion, finely chopped
1 lb venison, ground
1/2 cup walnuts, chopped
1/4 cup dried cranberries

Directions
1. Preheat oven to 400. Cut the squash in half crosswise and scoop out the pulp and seeds. Trim the ends so each half will stand upright. Place both halves in a baking pan, flesh side up, and pour hot water into the pan to reach about halfway up the squash. Add 1/2 tbs butter to the center of each squash and season with salt and pepper. Bake the squash until tender when pierced with a fork, 45 minutes to 1 hour.

2. Prepare the couscous according to the package directions and set aside.

3. Heat the olive oil in a large skillet over medium high heat. Add the onion and cook, stirring, until softened, about 4 minutes.

4. Push the onion aside and add the meat and cook through about 5 minutes. Stir in the walnuts, cranberries and couscous, and season with salt and pepper.

5. Remove the squash from the oven, and using a spatula, carefully transfer each half to a plate. Pour out any excess liquid from the centers. Divide the couscous among the squash.