Stuffed Honeynut Squash

Ingredients:

2 honeynut squash, cut in half and deseeded

1/2 cup dried couscous

1 15 oz can chickpeas, drained

1/4 cup white wine or broth

1 cup fresh or frozen spinach

1/2 cup fresh parsley

3 tbsp olive oil

2 tsp salt

2 tsp pepper

1 tsp chili powder

1 tsp cinnamon (optional)

balsamic glaze to taste

Instructions:

1. Preheat the oven to 400 degrees Fahrenheit

2. Line a sheet pan with tin foil and place the honeynut squash halves face up on the pan. Drizzle 3 tbsp olive oil and season with salt, pepper, and cinnamon (1 tsp each). Flip the squash over so they are skin side up and roast for 30 minutes.

3. While the squash is roasting, add couscous to a frying pan on medium high heat. Continuously stir until they become golden brown. Then stir in 1 cup of water and bring to a boil.

4. Once at a boil, add the chickpeas and season with salt, pepper, and chili powder (1 tsp each). Cook until water evaporates and add in the wine or broth. If cooking with frozen spinach, add the spinach until warm. If cooking with fresh spinach, remove from heat before adding. Then stir in the fresh parsley

5. Pour the couscous mixture into the hole of the squash. Finish with balsamic glaze.