preparation

4 servings

Serving size: ¼ squash plus 1¼ cup of couscous mixture
Preparation time: 12 minutes
Cooking time: 40 minutes

1. Preheat the oven to 400°F. Place the squash halves, cut side down, on a baking sheet and roast for about 35 to 40 minutes until tender.
2. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the garlic and onion, and sauté for 3 minutes. Add the celery and carrots, and sauté for 4 minutes. Add in the cumin and ground red pepper. Add the chicken broth and bring to a boil.
3. Add in the couscous and raisins, cover, and turn off the heat. Let the couscous stand for about 5 minutes. Add parsley, and season with salt and pepper. Fluff couscous with a fork and keep warm.
4. Turn the squash cut side up. Season with salt and pepper. Cut each squash half in half. Top each quarter of the squash with couscous and serve.