Stuffed Roasted Acorn Squash (Vegetarian)

• 2 acorn squash, cut in half & seeded
• 4 teaspoons honey (or agave nectar for vegans)
• 1 cup couscous
• 1 14 cups vegetable broth (or water)
• 2 teaspoons olive oil
• 1 tablespoon grated lemon peel
• 18 teaspoon crushed red pepper flakes
• fresh flat-leaf parsley, for garnishing (optional)

1. Coat a baking sheet with cooking spray and place each piece of squash cut-side down.
2. Bake for 35 minutes or until tender at 400F.
3. Turn each piece of squash cut-side up and brush each inside with 1 tsp honey, bake for 10 more minutes.
4. After you put it back in the oven, bring the broth or water to a boiling point then add the couscous and cook for 8-10 minutes on medium-high heat.
5. Drain and return it to the pot, stirring in the olive oil, lemon peel, and red pepper flakes.
6. Extract the squash from the oven and spoon the couscous mixture evenly into the squash halves.
7. If available, top with fresh parsley and enjoy.

acorn, honey, couscous, vegetable broth, olive oil, red pepper, flatleaf parsley

Taken from www.food.com/recipe/stuffed-roasted-acorn-squash-vegetarian-416676 (may not work)