Stuffed Acorn Squash with Truffle Oil

• 1 Acorn squash (halved and seeded)
• 1 tbs butter (or margarine to make this recipe vegan!)
• 1/2 cup chopped zucchini
• 1/2 onion, chopped
• 1/2 cup feta (omit to make vegan)
• 1/4 cup raisins
• 2 tbs parsley
• 2 cloves garlic, minced
• 1/4 cup raw pine nuts
• dash (1/8th tsp) of cinnamon
• 1/4 tsp nutmeg
• 1 tsp dill
• 3 drops truffle oil
• 1 cup prepared couscous

First off I will say...this is delicious! The raisins add the best little bite of sweetness!

Place acorn face down on a backing sheet filled with about 1/4 inch of water and bake at 400 for 35 minutes. Set aside.

Prepare couscous as directions specify. Set aside.

Melt butter (or margarine) in a large frying pan and stir in onions and garlic. Cook until translucent. Add truffle oil, salt and pepper, and continue to saute for another minute or so. Add parsley and zucchini, and all spices and cook for about 4 minutes. Add raisins, cook for 1 minute. Add pine nuts and cook for another minute until pine nuts brown. Mix in couscous and feta into pan and stir until mixed well. Add salt and pepper to taste.

Brush cooked squash with maple syrup and broil for about 5 minutes or until the flesh is browned. Re-heat couscous in pan until hot, scoop into squash and serve immediately! Perfect winter food for a winter day! I ate it with a spoon to scrape all the delicious squash out too!

Buon Appetito!
Happy Eating!