Couscous-Stuffed Acorn Squash

1 . Stage

Preheat the oven to 375 degrees F (190 degrees C).

2 . Stage

Brush each squash half with 1/2 tablespoon olive oil. Place on a rimmed baking sheet, cut-sides down. Use a sharp knife to cut off a small section of the rounded squash, so it will sit flat when turned upside-down.

3 . Stage

Bake in the preheated oven until squash is soft when pierced with a fork, 30 to 40 minutes.

4 . Stage

Meanwhile, combine garbanzo beans, orange juice, cinnamon, cumin, and remaining 1 tablespoon olive oil in a saucepan over low heat. Cook the beans for 10 minutes while the mixture slowly comes to a boil. Remove from the heat, stir in couscous, and cover with a lid. Let sit for 5 minutes.

5 . Stage

Remove the lid and stir cranberries, pistachio nuts, carrots, and butter into the couscous.

6 . Stage

Remove squash from the oven. Turn over and stuff with couscous mixture, firmly pushing it into each open cavity. Return to the oven and bake for 5 to 10 minutes more.