from Vegan Planet
1 large or 2 medium winter squash
2 cups water, plus more as needed
salt
1 cup couscous
1/4 tsp cinnamon
1/4 tsp ground cardamom
1/8 ground cloves
2 tbls olive oil
1 large yellow onion
1 garlic clove minced
2 cups chopped mushrooms
2 tsp peeled and minced ginger
black pepper
1/2 cup raisins
1/2 chopped unsalted roasted peanuts
1. Preheat the oven to 375. Cut the squash in half and scoop out the seeds. Place the squash halves cut side down in a shallow baking dish. Add 1/4 inch of water, cover tightly, and bake until just tender, about 30 minutes. Carefully turn the halves over and set aside.
2. While the squash is baking, bring water to a boil in a medium sized pan. Salt the water then add the couscous, cinnamon, cardamom, and cloves. Reduce the heat to very low, cover, and simmer for 8-10 minutes, or until the water is absorbed. Remove from heat and set aside.
3. Heat the olive oil in a large skillet over med heat. Add the onion and garlic, cover and cook until softened about 5 minutes. Add the mushrooms, ginger, and salt and pepper to taste. Cook, stirring a few times, until the mushrooms are soft, about 3 minutes. Remove from heat.
4. Fluff the couscous with a fork and transfer to a large bowl. Add the onion mixture, raisins and peanuts. If the mixture seems too dry, add a little water. Divide the stuffing equally among the squash halves and using the same baking cover, cover and bake until hot, about 20 minutes. Serve hot