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Title: Winter Squash Stuffed With Moroccan Couscous
Categories: Stuffed, Veg
Yield: 4 Servings

1 lg Kabocha squash (2 md);
- halved & seeded
2 c Water; plus more as needed
1 c Instant couscous
1/2 ts Ground coriander
1/2 ts Ground cumin
1/4 ts Ground cinnamon
1 tb Olive oil -OR-
1/4 c Water
1 lg Onion; chopped
1 Carrot; grated
3 cl Garlic; minced
2 ts Fresh ginger; grated
1 c Peas; fresh or thawed
Salt
Black pepper; freshly ground
1/2 c Raisins
1/2 c Unsalted peanuts;
- dry-roasted, chopped

Preheat the oven to 375?F. Place the squash halves, cut sides down,
in a shallow baking dish. Add 1/4" water, cover tightly, and bake
until just tender, about 30 minutes. Carefully turn the halves over
and set aside.

While the squash is baking, bring 2 cups water to a boil in a
medium-sized saucepan over high heat. Salt the water, then add the
couscous, coriander, cumin, and cinnamon. Cover and turn off the heat.

Heat the olive oil or water in a large skillet over medium heat. Add
the onion, carrot, and garlic, cover, and cook until softened, about
5 minutes. Add the ginger and peas, and salt & pepper to taste. Cook
1 to 2 minutes longer. Remove from the heat.

Fluff the couscous with a fork and transfer to a large bowl. Add the
onion mixture, raisins, and peanuts. If the mixture seems too dry,
add a little water to moisten. Divide the stuffing equally among the
squash halves, cover the dish, and bake until hot, about 20 minutes.
Serve hot.

Recipe by Vegan Planet by Robin Robertson

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