This low calorie, satisfying main dish goes well with the salad of endive, raddichio and artichoke hearts.
2 large acorn squash (about 1 ¼ pounds each)
1 Green onion, chopped
3 butter or margarine, divided
1 cup slivered or finely cubed smoked ham
½ teaspoon dried thyme leaves, rumbled
2/3 cup of water
½ cup quick cooking couscous
¼ cup raisins
2 tablespoons honey or maple syrup
Salt and ground pepper to taste
Cut each acorn squash in half lengthwise. Scoop out and get rid of the seeds. Partially fill a large skillet or stockpot with 1 inch of water. Add the squash and bring to a boil over high heat. Reduce the heat, Cover, and cook until the squash is fork tender, 15 to 20 minutes.
Meanwhile, in a large saucepan, melt 1 tablespoon butter over moderate heat. Add green onion, sauté until soft, about one minute. Start in ham, thyme, and water; Bring to boil. Stir in couscous and raisins. Remove the pan from the heat, Cover, and let it stand until the couscous softens about 15 minutes.
Preheat the broiler. Drained the Cooked squash and placed the Halves, cut side up, on the rack over broiler pan. Place ½ tablespoon each of butter and honey into each cavity. Sprinkle with salt-and-pepper.
Broil the squash 4 inches from the heat until the butter melts. Brush the cut surfaces of the squash with the butter mixture from the cavity. Continue broiling until light brown, 3 to 4 minutes. Spoon the ham mixture into the squash cavities.
Cuisine Writer
