Butternut Squash Stuffed With Orange Couscous

Preheat oven to 350 degrees F.

Place butternut squash, cut sides down, in a 13 x 9-inch baking pan. Add hot water to pan to a depth of 1/2-inch. Bake at 350 F for 40 minutes or until tender.

While squash bakes, heat a large nonstick skillet over medium-high heat, add oil. Add onion and carrot. Reduce heat to medium-low, and cook 20 minutes or until onion is golden and carrot is tender, stirring frequently. Set aside.

Bring broth and next 4 ingredients to a boil. Stir in couscous and next 5 ingredients. Remove from heat. Cover and let stand 5 minutes.

Remove and discard seeds from squash, scoop out pulp, leaving 1/4-inch-thick shells. Coarsely chop 1 cup pulp, reserving remaining pulp for another use.

Combine reserved onion mixture, squash pulp, couscous mixture, chick peas, and almonds, toss gently. Spoon mixture evenly into squash shells.

Place shells in a 13 x 9-inch baking pan. Bake at 350 F for 20 minutes or until thoroughly heated.

While shells bake, bring 1 cup orange juice and honey to a boil in a small saucepan. Reduce heat, simmer, uncovered, 10 to 15 minutes or until mixture reduces to 1/3 cup, stirring occasionally. Stir in curry powder and cinnamon. Drizzle juice mixture evenly over couscous mixture.