Instructions: Make couscous in water seasoned with tomato bouillon. Drain, Reserving liquid.

Cut a hole in the acorn squash to act as a vent. Microwave on high for 6 minutes. Let stand. When cool enough to touch, halve lengthwise. Remove seeds.

In bowl of food processor, coarsely chop onion, celery, carrot and apple.

In a large mixing bowl combine the chopped vegetables and apple with the drained couscous. Season with cheese, basil and a generous pinch of salt and pepper. Add enough of the reserved liquid to moisten the mixture.

Reserving 1 cup of the stuffing, place the stuffing mixture in an oven proof casserole. Add the rest of the broth reserved from the couscous. Place each squash half in the casserole, cavity side up. Sprinkle lightly with salt and pepper. Fill each squash with the remaining stuffing. Add a pad of butter on each. Cover loosely with foil. Bake in a preheat 400F oven for 25 to 35 minutes. Serve hot.

Untested variation (suggested by techniques used in original recipe): do not precook the squash or the couscous. Mix the raw vegetables, crumbled bouillon and couscous. Stuff raw squash. Steam for 20 to 30 minutes until done. Brown under the broiler (optional).

NOTES :
This recipe has been on my "to try" list since Nanette posted it on the VegRecipes list on 08 Feb 2001. I thought it would make a full meal when mixed with large Couscous - a variation on the original recipe. We use one-third box of Osems Mediterranean Couscous and 1/3 of the enclosed tomato basil bouillon cube. This is comfort food.

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