Directions

• Roast the Squash
• Preheat the oven to 400 degrees F. Cut each acorn squash in half.
  Tip: cut a bit off of the rounded side of the half so the squash sits flat.
• Scoop out the seeds from each half of the squashes.
• Place the squash halves on a baking sheet. Drizzle the cut sides with olive oil, garlic powder, paprika, and salt & pepper.
• Roast for 35-45 minutes, or until the squash is tender and easy to pierce with a fork.
• Make the Filling
• While the squash is roasting, cook the Italian sausage in a large skillet over medium heat, breaking it into crumbles as it cooks.
• Add the diced onion and cook with the sausage until softened. Add the minced garlic and cook another minute, just until fragrant.
• Pour the chicken broth into the skillet and bring it to a simmer.
• Stir in the dry couscous. Remove the skillet from the heat, cover, and let sit about 5 minutes, or according to the couscous package directions, until the broth has been absorbed and the couscous is tender.
• Fluff the couscous and sausage mixture with a fork, then stir in the Parmesan cheese, dried cranberries, and sliced almonds.
• Taste and add salt and pepper as needed
• Stuff the Squash
• Remove the roasted squash from the oven and generously fill each half with the sausage and couscous mixture.
• Sprinkle additional Parmesan over the top. Return to the oven for about 5-10 minutes, until everything is hot and the cheese has melted.