Autumn Squash Stuffed With Carrot Couscous Recipe

Ingredients

• 2 x Acorn or possibly delicata squash
• 3 Tbsp. Each: whipping cream
• carrot juice
• see note
• 1 Tbsp. Pure maple syrup Salt
• grnd red pepper to taste
• 3/4 c. Couscous
• 1/2 tsp Each: grnd ginger
• grnd red pepper Salt to taste
• 1 c. Carrot juice
• heated to simmering
• 1 Tbsp. Extra virgin olive oil
• 1 x Leek
• trimmed
• sliced
• 1 x Red bell pepper
• diced
• 3 Tbsp. Pine nuts
• 1 can (15 to 16 ounces) garbanzo beans
• rinsed
• well liquid removed
• 1 c. Fresh corn kernels
• if available
• 2 c. Fresh spinach leaves
• finely chopped
• 1 Tbsp. Chopped fresh mint

Instructions

1. Preparation Time: 20 min
2. Cooking Time: 20-25 min
3. Yield: 4 servings
4. 1.
5. Halve squash crosswise; scoop out seeds and spongy membrane.
6. Cut a thin slice from bottom of each half so they stand upright.
7. Arrange squash on a large microwave-proof plate.
8. Combine cream, carrot juice, maple syrup, salt and red pepper in a small dish.
9. Spoon into cavities of squash halves.
10. Cover tightly with plastic wrap.
11. Microwave on high power (100 percent) 6 min.
12. Uncover; poke inside of squash several times with fork.
13. Replace plastic and return to microwave.
14. Cook on high power till tender, 4 to 9 min longer.
15. Let stand 2 min.
16. 2.
17. Meanwhile, for filling, combine couscous, ginger, red pepper and salt in medium bowl.
18. Pour warm carrot juice over; cover and let stand 8 to 10 min.
19. Heat oil in a large skillet over high heat.
20. Add in leek, bell pepper and pine nuts.
21. Cook, stirring, till vegetables are tender and begin to brown at edges, 6 to 7 min.
22. Add in garbanzo beans and corn, if using; heat through.
23. Remove from heat.
24. Stir in spinach and mint; season to taste.
25. Spoon into squash halves, mounding generously.
26. Note: Fresh carrot juice is available in some supermarkets and natural food stores.
27. Canned may be used in its place.