Autumn Squash Stuffed With Carrot Couscous Recipe

• 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

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.

acorn, whipping cream, maple syrup salt, couscous, grnd ginger, carrot juice, extra virgin olive oil, red bell pepper, nuts, garbanzo beans, fresh corn kernels, fresh spinach leaves, fresh mint

Taken from cookeatshare.com/recipes/autumn-squash-stuffed-with-carrot-couscous-72246 (may not work)