Stuffed Delicata Squash, two ways

Last night, I decided to take the two Delicata Squashes from our CSA box from a couple weeks ago and cook them up. But, my kids have never had stuffed squash before, so I wanted to make a particularly kid-friendly version. But, my husband is not wild about raisins and baked apples, so I needed to make another, adult-friendly version. And Stuffed Delicata Squash, Two Ways, was born:

Stuffed Delicata Squash

• 2 Delicata Squash, cut in half longways, seeds removed
• olive oil
• whole wheat coucous, about 1 cup cooked

Preheat oven to 375F.

Rub the cut edges of the squash with olive oil and place face down in a baking dish. Add 1/2 cup water, and bake for 30 minutes. Remove from oven, flip over, and fill with 1/4 cup of cooked couscous. Top with one of the toppings below. Dot with butter and bake 30 minutes more, until squash is tender when pierced. Serve warm.

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Apples and raisin filling

Soak 1/4 cup raisins in hot water for 10 minutes. Dice one firm apple (I used a Gala). Sauté the apple in 1 tablespoon butter until slightly soft. Sprinkle 2 tablespoons brown sugar, and add along with drained raisins. Cook 1-2 minutes more, until sugar is melted.

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Caramelized onion filling

Slice 2 onions thin, and sauté in 2 tablespoons olive oil for 20-25 minutes on medium-low heat, until very soft and caramelized. Sprinkle 1-2 tablespoons balsamic vinegar over the onions before filling squash halves.