-
1
Cut the top of each squash off to make a handsome lid.
-
2
Set aside the lids.
-
3
Cut a thin slice from the bottom of each squash to make it stand firmly.
-
4
Using a large metal spoon, scoop out and discard the seeds and stringy flesh.
-
5
Remove the flesh from each to weigh a combined total of about 1 pound, taking some from the lid pieces, if necessary.
-
6
Cut the scooped-out squash into 1/2 inch cubes.
-
7
Steam until fork-tender, about 10 minutes.
-
8
Meanwhile, bring salted water to a rolling boil.
-
9
Stir in the couscous and currants, cover and remove from the heat.
-
10
Let sit 10 minutes.
-
11
Preheat the oven to 325*.
-
12
Heat 2 tbls.
-
13
margarine in a large skillet, and cook the apples, pears, apricots, raisins and walnuts, stirring, for 5 minutes.
-
14
Add 2 tbls.
-
15
honey, spices except for the pinch of cinnamon, couscous, steamed squash and salt to taste.
-
16
Cook, stirring gently, for 2 or 3 minutes more.
-
17
Remove from heat.
-
18
In a small pot, melt the remaining margarine, stir in the remaining honey and a pinch of cinnamon.
-
19
Generously brush the inside of the squash with the honey mixture and divide the filling equally among them.
-
20
Replace the squash lids, carefully turn upside down and place on a baking sheet sprayed with nonstick cooking oil.
-
21
Bake until a fork easily pierces the squash, about 1 hour.
-
22
Carefully transfer the roasted squash to a large serving platter, remove the lids and cut each squash in half vertically.
-
23
Garnish the platter with fresh greens or flowers.
