Giant Couscous Stuffed Squash/Pumpkins

Instructions

Preheat the oven to 220C, carefully cut the top off the pumpkins or cut the squashes in half, scoop out the seeds and stringy parts and brush with olive oil, salt and pepper.

Bake for 30 - 40 minutes or until tender when poked with a fork.

Add 470ml of water to a pan over a medium heat, add the couscous, once boiled, reduce the heat to low, cover and simmer for 20 minutes or until tender.

Add chopped onion, celery and garlic to a pan over a medium heat with a drizzle of oil. Cook for 5 minutes, add the mushrooms, sage, thyme and rosemary and cook until the mushrooms are tender (around 5 minutes).

Pop the mixture into a bowl a long with the cooked quinoa, pomegranate seeds, chopped walnuts, parsley and lemon juice and mix well. Season with salt and pepper to taste.

Scoop the mixture into the squashes and bake for a further 10 minutes.