Moroccan Stuffed Squash

Carolyne Short
Five Point Wellness
P.O. Box 72214
Davis, California 95617

Ingredients

• 2 tsp. Canola Oil
• 1/2 c. minced yellow onion
• 2/3 c. minced red bell pepper
• 2 T. currants
• 2 tsp. veggie bullion paste or 2 cubes
• 1 tsp. cinnamon
• 1 tsp. Coriander
• 1/8 tsp. cayenne pepper
• 1 c. Couscous (a very fine, quick cooking pasta, often steamed to prepare)

Instructions
Preheat oven to 450 degrees. Bring to boil 2 cups water and 2 tsp. Canola oil. When water resumes boiling, turn off heat and cover. Allow mixture to sit undisturbed while you prepare squash, or for a minimum of 12 minutes. Water should be completely absorbed. Split in half (top to bottom) two of either Delicata or Acorn squash and remove the seeds. Divide Couscous between the four pieces, mounding firmly with a large spoon and place filled squash in an ovenproof dish with enough water to cover the bottom. Cover with foil and bake for one hour.

Suggestions
A nice garnish for this dish is toasted pumpkin or sunflower seeds (shelled) for a nice crunchy contrast to the tender Couscous stuffing.