WHY THIS RECIPE WORKS Stuffing and roasting an acorn squash the traditional way can take hours, but our impressive version is ready in a fraction of the time without compromising on either flavor or texture. Our solution was to microwave the squash, which takes about 15 minutes, and make our filling in the meantime. While couscous cooked off the heat, we sautéed garlic and onion, then cooked baby spinach until it wilted, folding this mixture into the couscous along with pine nuts and Pecorino Romano cheese. Golden raisins brought a touch of sweetness that complemented the squash. To finish, we just needed a sprinkle of additional cheese and a few minutes under the broiler. Be sure to look for similar-size squash (1½ pounds each) to ensure even cooking. For an accurate measurement of boiling water, bring a full kettle of water to a boil, then measure out the desired amount.

Serves 4

TOTAL TIME: 30 minutes

INGREDIENTS

• 2 acorn squashes (1½ pounds each), halved pole to pole and seeded
• 3 tablespoons vegetable oil
• 1 cup couscous
• ½ cup golden raisins
• Salt and pepper
• 1 cup boiling water
• 1 onion, chopped fine
• 4 garlic cloves, minced
• 6 ounces (6 cups) baby spinach
• ½ cup pine nuts, toasted
• 1½ ounces Pecorino Romano cheese, grated (¾ cup)

INSTRUCTIONS

1. Brush cut side of squash with 1 tablespoon oil and place, cut side down, on large plate. Microwave, covered, until tender and soft, 12 to 16 minutes.
2. Meanwhile, combine couscous, raisins, 1 teaspoon salt, and 1 tablespoon oil in medium bowl. Stir in boiling water, cover tightly, and let sit until liquid is absorbed and couscous is tender, about 5 minutes. Fluff couscous with fork.
3. Heat remaining 1 tablespoon oil in 12-inch skillet over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in spinach and cook until wilted and most of liquid has evaporated, about 2 minutes. Off heat, stir in couscous mixture, pine nuts, and ½ cup Pecorino. Season with salt and pepper to taste.
4. Adjust oven rack 8 inches from broiler element and heat broiler. Transfer squash, cut side up, to rimmed baking sheet and season with salt and pepper. Mound couscous mixture into squash, pack lightly with back of spoon, and sprinkle with remaining ¼ cup Pecorino.
5. Broil until lightly browned, 4 to 5 minutes. Serve.