1 acorn squash, halved and seeded
1 c. couscous
2 c. water
1/4 c. dried apricots
1/4 c. golden raisins
2 tsp. nutmeg
2 tsp. cinnamon
to roast the acorn squash, place the halves open side down on a baking sheet for approximately 25-30 min at 400 degrees. flip over and roast another 20-25 min. the squash should be easy to remove with a fork.
boil 2 c. water and add 1 c. couscous, reduce heat. cook for about 20 minutes until water absorbed.
remove squash from shells and stir into couscous.
add raisins, nutmeg, cinnamon and cut up apricots.