Roasting a hearty dish of stuffed seasonal squash for a weeknight supper.
Splitting the squash, stuffing them raw, and then roasting the whole thing until the entire dish is cooked through.
Parcooking the cut squash in the microwave before stuffing them, so that a quick run under the broiler is all that’s needed to finish the dish.
HOW THIS QUICKIE WORKS
- Selecting consistently sized squash (about 1½ pounds each) ensures even cooking
- As another streamlined step, the nutty, garlicky, raisin-studded couscous filling is prepared in a skillet while the squash cooks in the microwave
- A finishing sprinkle of cheese on top of the stuffed squash before it spends a few minutes under the broiler ensures a gorgeously browned topping