Taken shamelessly from a meal my friend Kate made for me. It was so good I copied it a couple of days later.
1 Buttercup squash, washed and seeded, halved or quartered depending on size
2 boneless skinless chicken breasts, diced into bite sized pieces
½ small onion, diced
2 cloves garlic, crushed
1 box Near East Couscous (I used garlic and olive oil flavor)
Parmesan cheese, shredded
Preheat oven to 350 degrees. Place halves or quarters of squash onto sheet cake pan, put sheet into oven, pour approximately one cup of water into baking sheet. Bake for 45 minutes or until fork tender.
(Note: I cook squash this way. I think the water keeps the squash from getting dried out. I put the water in after the baking sheet is in the oven because otherwise I spill water all over myself trying to maneuver. If you’ve got a favorite way to bake squash, by all means, do it your way and pretend like I never mentioned the above. Cooking squash is a very personal thing.)
When squash is roughly 10 minutes from being done, sauté onion and garlic in olive oil for a couple of minutes, throw in chicken and cook through.
While chicken is cooking, prepare couscous according to package directions. When both chicken and couscous are done, mix together, spoon into hollows of squash, top with shredded Parmesan and toss back into the oven until cheese is melted.