facebook twitter youtube


  • 2 ea medium size Sweet Dumpling Squash
  • ¼ cup Olive Oil
  • 1 tsp Salt
  • ½ tsp Black Pepper
  • ½ lb Mushrooms (diced)
  • ½ lb Asparagus (diced)
  • 2 tsp chopped Garlic
  • ¼ cup Sherry
  • 1 ea package of Near East Mushroom & Herb Couscous
  • 1 cup Shaved Parmesan
  • 2 tbsp Truffle Oil
  • 2 cups Baby Arugula
  • ¼ cup Olive Oil


  1. Cut the squash in half so there is a top and bottom and scrape out the seeds
  2. Coat the inside of the squash with ¼ cup olive oil, 1 tsp salt and ½ tsp black pepper, then roast them in the oven at 425 for 20-22 minutes or until for tender
  3. In a sauté pan, cook the mushrooms and asparagus for 4-5 minutes on medium to high heat, add the garlic and cook for another minute, then add the sherry and cook for another minute
  4. Make the couscous according to the package instructions
  5. Mix the veggies and the couscous together with ¾ of the parmesan, truffle oil and the arugula
  6. Fill the roasted squash with the couscous, top with remaining parmesan and place them back in the oven for another couple of minutes to melt the cheese