- 1 delicata squash, sliced in half and seeds removed
- ½ c. whole-wheat couscous
- ¾ c. stock
- 1 c. greens of choice (kale, spinach, chard), chopped
- ¼ c. sliced onion
- 1 clove garlic, minced
- Parmesan cheese
Brush the squash with olive oil and roast face down at 375 for about 40 minutes.
Meanwhile, heat the stock to boiling. Add the couscous, turn off the heat and cover. Let sit for five minutes. After letting it sit, fluff it with a fork.
Saute the onion, garlic and greens in a splash of olive oil, about five minutes until wilted. Mix into the couscous and season with salt and pepper to taste.
Fill the squash cavities with the couscous mix. Sprinkle with parmesan or other cheese of choice and slide under the broiler until delicately browned.