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Country Living Flavors of Country Cookbook
by the Editors of Country Living
Use miniature pumpkins such as 'Jack Be Little,' 'Little Boo' or 'Small Sugar' for this dramatic dish.
Makes 4 Servings


• 4 ounces sweet Italian sausage links, casings removed
• 1/2 cup chopped onion
• One 1 1/2-pound pumpkin, peeled, seeded, and cut into 3/4-inch chunks (about 2 cups)
• 1 small Granny Smith apple, chopped (about 1/2 cup)
• 1/4 cup white dry wine
• 1 cup Israeli couscous, cooked according to package directions
• 1/4 cup dried cranberries
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon fresh thyme leaves
• 1 teaspoon fresh oregano leaves, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 4 1-pound pumpkins, tops cut off and seeded

1. Make The Stuffing:
• Preheat the oven to 350°F.
• 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. Saute until the pumpkin begins to soften—5 to 7 minutes. Add the apples and sausage and saute for 3 minutes. Add the wine, cook for 2 minutes, remove from heat, and set aside.
• In a large bowl, combine the couscous, dried cranberries, olive oil, thyme, oregano, salt, and pepper.
• Add the meat mixture to the bowl and toss to combine.

2. Bake The Pumpkins:
• Evenly fill the hollowed-out small pumpkins with the stuffing mixture and place them 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.

Nutrition information per serving—protein: 7.8 g; fat: 12.6 g; carbohydrate: 33.3 g; fiber: 4 g; sodium: 480 mg; cholesterol: 21.5 mg; calories: 281.

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