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Preparation Time: 20 min
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Cooking Time: 20-25 min
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1.
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Halve squash crosswise; scoop out seeds and spongy membrane.
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Cut a thin slice from bottom of each half so they stand upright.
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Arrange squash on a large microwave-proof plate.
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Combine cream, carrot juice, maple syrup, salt and red pepper in a small dish.
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Spoon into cavities of squash halves.
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Cover tightly with plastic wrap.
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Microwave on high power (100 percent) 6 min.
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Uncover; poke inside of squash several times with fork.
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Replace plastic and return to microwave.
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Cook on high power till tender, 4 to 9 min longer.
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Let stand 2 min.
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2.
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Meanwhile, for filling, combine couscous, ginger, red pepper and salt in medium bowl.
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Pour warm carrot juice over; cover and let stand 8 to 10 min.
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Heat oil in a large skillet over high heat.
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Add in leek, bell pepper and pine nuts.
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Cook, stirring, till vegetables are tender and begin to brown at edges, 6 to 7 min.
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Add in garbanzo beans and corn, if using; heat through.
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Remove from heat.
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Stir in spinach and mint; season to taste.
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Spoon into squash halves, mounding generously.
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Note: Fresh carrot juice is available in some supermarkets and natural food stores.
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Canned may be used in its place.
