"I love this recipe, if you have any leftover stuffing which I usually do I just serve it on the plate, this can easily be adapted to a vegan version"

Original is 3 servings

Metric US

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Step by Step Method

Step 1

Peheat oven to 350 degrees F.

Step 2

Arrange squash halves cut side down on a baking sheet. Bake 30 minutes, or until tender. Dissolve the sugar in the melted butter. Brush squash with the butter mixture, and keep squash warm while preparing the stuffing.

Step 3

Heat 3 tablespoons olive oil in a skillet over medium heat. Stir in the chopped onion, celery, and carrots, and cook 5 minutes. Mix in the garbanzo beans and raisins. Season with cumin, cayenne pepper, salt, and pepper, and continue to cook and stir until vegetables are tender. Just a couple of minutes before the vegetables are tender, add garlic and continue cooking 2 minutes.

Step 4

Pour the chicken broth into the skillet, and mix in the couscous. Cover skillet, and turn off heat. Allow couscous to absorb liquid for 5 minutes. Stuff squash halves with the skillet mixture to serve.