Couscous-Style Stuffed Squash

2 Tbsp brown sugar
1 Tbsp butter, melted
2 large squash, halved and seeded
2 Tbsp olive oil
2 cloves garlic, chopped
2 stalks celery, choped
2 carrots, chopped
1 cup garbanzo beans, drained
1/2 cup raisins
1 1/2 Tbsp ground cumin
Salt and pepper to taste
1 (14oz) can chicken broth
1 cup uncooked couscous

1. Preheat oven to 350 degrees.  Arrange squash halves cut side down on a baking sheet.  Bake 30 minutes, or until tender.  Dissolve the sugar in the melted butter.  Brush squash with the butter mixture, and keep squash warm while preparing the stuffing.
2. Heat the olive oil in a skillet over medium heat.  Stir in the garlic, celery, and carrots, and cook 5 minutes. Mix in the garbanzo beans and raisins.  Season with cumin, salt, and pepper, and continue to cook and stir until vegetables are tender.
3. Pour the chicken broth into the skillet, and mix in the couscous.  Cover skillet, and turn off heat.  Allow couscous to absorb liquid for 5 minutes.  Stuff squash halves with the skillet mixture.

Source: Tiny's Organic Newsletter, October 10, 2012

Try #1 - October 2012
Not bad... although the filling could have used a bit more flavor, in my opinion.  I think next time I might up the cumin, and maybe add some paprika... something similar to a plov spice would be good.  I used a spaghetti squash, which I'm not sure was the best vehicle for this, but it was still good.  This recipe really makes enough filling for 2 squash (as noted in the recipe), so I froze half of the filling for a future stuffed squash.  Next time I might just halve the recipe for one squash.