Baked Stuffed Pumpkin

I used acorn squash (my pumpkin was rotten) instead and it was delicious.  Made for Thanksgiving dinner and was loved by everyone.  

Baked Stuffed Pumpkin

From Country Living/http://www.countryliving.com/recipefinder/baked-stuffed-pumpkin-3090

Choose miniature pumpkins like Small Sugar, Little Boo, or Jack Be Little to act as individual casserole dishes in which to bake a mix of fresh pumpkin, Israeli couscous, sausage, apples, onion, and cranberries. The flavors and colors of the fall harvest make this a dish you'll enjoy serving year after year.

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Nutritional Information
(per serving)

Calories	281
Total Fat	12.6g
Saturated Fat	--
Cholesterol	21.5mg
Sodium	480mg
Total Carbohydrate	33.3g
Dietary Fiber	4g
Sugars	--
Protein	7.8g
Calcium	--

Charles Schiller

Serves: 4

Ingredients

U.S.

Metric

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• 4 ounce(s) sweet Italian sausage
• 1/2 cup(s) chopped onion
• 1 (1 1/2-pound ) pumpkin, peeled, seeded, and cut into 3/4-inch pieces
• 1/2 cup(s) chopped Granny Smith apples
• 1/4 cup(s) white wine
• 1 cup(s) Israeli couscous, cooked
• 1/4 cup(s) dried cranberries
• 1 tablespoon(s) extra-virgin olive oil
• 1 teaspoon(s) fresh thyme
• 1 teaspoon(s) fresh oregano, chopped
• 1/2 teaspoon(s) salt
• 1/4 teaspoon(s) fresh ground pepper
• 4 small (1-pound) pumpkins, hollowed out

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Directions

1. Make the stuffing: Preheat oven to 350 degrees F. Decase and crumble the sausage meat and place it in a large saucepan over medium-low heat. Cook the sausage until it is almost done -- about 8 minutes. Remove the sausage from the pan, increase heat to medium, and add the onion and 2 cups of the chopped pumpkin. Sauté until the pumpkin begins to soften -- 5 to 7 minutes. Add the chopped apple and sausage and sauté for 3 minutes. Add the wine, cook for 2 minutes, remove from heat, and set aside. Combine the couscous, dried cranberries, olive oil, thyme, oregano, salt, and pepper in a large bowl. Add meat mixture to the bowl and toss to combine.
2. Bake the pumpkins: Evenly fill the hollowed-out pumpkins with the stuffing mixture and place the pumpkins in a shallow baking dish. Cover the dish with aluminum foil, bake for 25 minutes, remove the foil, and bake for 10 more minutes. Serve immediately.