Autumn Squash Stuffed With Carrot Couscous Recipe

• 2 x Acorn or possibly delicata squash
• 3 Tbsp. Each: whipping cream, carrot juice, see note
• 1 Tbsp. Pure maple syrup Salt, grnd red pepper to taste
• 3/4 c. Couscous
• 1/2 tsp Each: grnd ginger, grnd red pepper Salt to taste
• 1 c. Carrot juice, heated to simmering
• 1 Tbsp. Extra virgin olive oil
• 1 x Leek, trimmed, sliced
• 1 x Red bell pepper, diced
• 3 Tbsp. Pine nuts
• 1 can (15 to 16 ounces) garbanzo beans, rinsed, well liquid removed
• 1 c. Fresh corn kernels, if available
• 2 c. Fresh spinach leaves, finely chopped
• 1 Tbsp. Chopped fresh mint

Directions