Butter Nut Squash Stuffed With Orange Couscous

Ingredients

• 0.3 teaspoon pepper black
• 1 teaspoon butter 
• 3 pound butternut squash halved lengthwise
• 0.8 cup chickpeas canned rinsed drained (garbanzo beans)
• 0.5 cup carrots chopped
• 0.8 cup couscous uncooked
• 0.1 teaspoon curry powder 
• 1 teaspoon curry powder 
• 0.1 teaspoon ground cinnamon 
• 0.5 teaspoon ground cinnamon 
• 2 tablespoons honey 
• 0.5 teaspoon olive oil 
• 0.5 cup onion chopped
• 1 cup orange juice 
• 3 tablespoons orange juice 
• 0.3 teaspoon orange rind grated
• 0.5 teaspoon salt 
• 2 tablespoons slivered almonds toasted
• 2 tablespoons cranberries dried sweetened
• 0.8 cup vegetable broth 
• 0.5 cup water 

Equipment

• frying pan
• sauce pan
• oven
• baking pan

Directions

1. Preheat oven to 35
2. Place butternut squash, cut sides down, in a 13 x 9-inch baking pan.
3. Add hot water to pan to a depth of 1/2 inch.
4. Bake at 350 for 40 minutes or until tender.
5. While squash bakes, heat a large nonstick skillet over medium-high heat; add oil.
6. Add onion and carrot. Reduce heat to medium-low, and cook 20 minutes or until onion is golden and carrot is tender, stirring frequently. Set aside.
7. Bring broth and next 4 ingredients to a boil. Stir in couscous and next 5 ingredients.
8. Remove from heat. Cover and let stand 5 minutes.
9. Remove and discard seeds from squash; scoop out pulp, leaving 1/4-inch-thick shells. Coarsely chop 1 cup pulp, reserving remaining pulp for another use.
10. Combine reserved onion mixture, squash pulp, couscous mixture, chickpeas, and almonds; toss gently. Spoon mixture evenly into squash shells.
11. Place shells in a 13 x 9- inch baking pan.
12. Bake at 350 for 20 minutes or until thoroughly heated.
13. While shells bake, bring 1 cup orange juice and honey to a boil in a small saucepan. Reduce heat; simmer, uncovered, 10 to 15 minutes or until mixture reduces to 1/3 cup, stirring occasionally. Stir in curry powder and cinnamon.
14. Drizzle juice mixture evenly over couscous mixture.