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Sprinkle inside of squash with EVOO and a little bit of brown sugar.

Slice off a small part of the outside of the squash so it will sit flat and bowl-like. Cut squash in half, scooping out the seeds/stringy part.

2 teaspoons Curry Powder (or more/less depending on your taste).

1 package of Sage Sausage, casing removed.

Approximately 1.5-1.75 cups of stock or water (I used beef stock, whatever you have on-hand).

1 cup of Israeli Couscous or “Pearled” Couscous.

Moroccan Style Stuffed Acorn Squashĭon't worry-Soon, I'll have an iPhone 4S to take better pictures with You’ll Need: Moroccan Style (and by that i mean, with curry powder). Last night I finally got around to doing something with said squash, and after some internet browsing I decided I was going to use the box of Israeli couscous that I had bought on a “let’s buy exotic items!” whim at the grocery store and make myself a Stuffed Squash.

The acorn squash that has been sitting on my counter for a week. And also why H generally wants to duct-tape my mouth shut on a daily basis. Which is partially why I so rarely post these days. My brain, full of wedding-related things. Relatedly–things that are no longer stuffed: my wallet. I have four words for you: Fleece-Lined Flannel Shirt.

My closet, after a whirlwind side-trip to the L.L Bean flagship store and surrounding outlets in Freeport, ME. We waited for an hour for a table at Fore Street ( ) on Saturday night. Portland, Maine: who knew? Well–a lot of people, as it turns out. It’s so New Englandy and charming that not even a freak October snowstorm could hinder our enjoyment. H and I got a lot of quizzical looks when we announced we were headed there for a weekend away, but for real, the place is a goldmine of adorable shops and to DIE for food. Me, after a weekend spent eating my way through Portland, Maine.