Stuffed Acorn Squash

2 acorn squash
2 T butter
½ c. couscous
1 T oil
1 onion finely chopped
¾ lb ground beef
½ c. chopped walnuts toasted
¼ c. dried cranberries

Preheat oven to 400. Cut squash in half and scoop out seeds. Place in a pan and pour water into pan until it is half way up the sides of the squash. Add ½ T butter to each squash half and season with salt and pepper. Loosely cover the pan with foil and bake about 45 min to an hour. Prepare couscous and set aside. Heat oil and add onions and cook until softened. Add meat and brown. Stir in walnuts, cranberries and couscous. Transfer mixture to center of squash.