Patty Pan Squash Recipe # 2 - Squash and Couscous

I cut into the squash at about a ten degree angle, a lot less than you would a pumpkin, but the same idea. You want to be able to put the top back on it and not have it fall in. This is only an aesthetic, since you will be stuffing it with couscous! It just looks better. I cut above the scallops, and hold the knife stationary while carefully turning the squash, but maybe that's because I am left handed...

I will either put the squash into a bowl with an inch of water, cover the bowl and microwave it for five minutes, or steam one or more on the stove, depending on the size of the pattypan squash. Smaller ones cook faster, larger will take longer, and the skin will remain semi-tough. Check for done-ness with a fork in the inside of the squash: if it meets little to no resistance, they're done.
I use the "Near-East" boxed couscous, typically the parmigiana flavored, but the pine nut would also taste great! Follow the directions while the squash are steaming, and don't worry - the squash will hold the heat for a long time!

For larger patty pan squash, you may want to scoop out the seed and stringy parts before you cook them. Otherwise, you can scoop them out after cooking them. Some people think cooking with the seeds inside give it more flavor. Once the seeds and "strings" are removed, scoop out the meat of the squash to about 1/4" from the sides, and place this into a food processor . Pulse the mixture a couple of times, then give them about a five second spin.
Smaller patty pan squash (2-4" diameter) won't have the stringiness and the seeds are quite delicious. Simply scoop out the insides to about 1/4" from the sides, place in a food processor. Pulse the mixture a couple of times, then give them about a five second spin.
Place this in a bowl, and drain any excess liquid.

In a large bowl, mix the insides of the squash and the couscous, then put it back into the squash and serve! It's quick, easy and delicious!