Acorn squash, 2, each 1¼lb (750g), halved and seeds removed
Olive oil, 2teaspoons
Salt and freshly ground pepper
Vegetable broth or stock, 1cup (8fl oz/250ml), homemade or purchased
Instant couscous, ¾cup (4½oz/140g)
Ground cinnamon, ½teaspoon
Ground ginger, ¼teaspoon
Sliced (flaked) almonds, 3tablespoons, toasted
Dried currants, 2tablespoons
Green (spring) onions, 2, white and green parts, finely chopped
Golden Delicious apple, ½, cored and chopped
Roast the squash
Preheat the oven to 400°F(200°C). Brush the squash halves with the oil and season with salt and pepper. Place the halves, cut side down, on a rimmed baking sheet. Roast until a thin knife easily pierces the squash, about 20 minutes.
Make the spiced couscous
Meanwhile, in a saucepan, bring the broth to a boil. Stir in the couscous, cinnamon, ginger, ½teaspoon salt, and pepper to taste. Cover and set aside for 5 minutes. Using a fork, fluff the couscous. Stir the almonds, currants, onions, and apple into the couscous. Spoon the couscous mixture into the roasted squash halves and serve.