Autumn Squash Stuffed with Carrot Couscous
| Yield: | 1 Servings |
| Categories: |
| SQUASH | ||
| 2 | Acorn or delicata squash | |
| 3 | tb | Each: whipping cream; carrot juice, see note |
| 1 | tb | Pure maple syrup |
| Salt; ground red pepper to taste | ||
| FILLING | ||
| 3/4 | c | Couscous |
| 1/2 | ts | Each: ground ginger; ground red pepper |
| Salt to taste | ||
| 1 | c | Carrot juice; heated to simmering |
| 1 | tb | Olive oil |
| 1 | Leek; trimmed, sliced | |
| 1 | Red bell pepper; diced | |
| 3 | tb | Pine nuts |
| 1 | cn | (15 to 16 ounces) garbanzo beans, rinsed, well drained |
| 1 | c | Fresh corn kernels; if available |
| 2 | c | Fresh spinach leaves; finely minced |
| 1 | tb | Minced fresh mint |
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