Acorn Squash Stuffed with Apple Couscous

1 cup couscous
1 cup apple juice
1/4 cup prunes, pitted and chopped
1/4 cup dried cranberries
1/4 cup dried apples
1/4 cup apple juice concentrate, thawed
1/4 tsp cardamom, ground
1 tbsp maple syrup
4 acorn squash, halved and seeded
1/4 cup pecans, toasted and chopped, optional

Place couscous in a small mixing bowl. Set aside.

Bring apple juice to a boil in a small saucepan and pour over the couscous. Cover and set aside until the juice is absorbed. This will take 15 minutes.

Stir in the fruit, apple juice concentrate, cardamom & maple syrup. Set aside.

Steam squash halves until tender, about 15 minutes. Drain and place on a baking sheet. Fill squash halves with the couscous mixture.

Bake in a 350F oven for 20 minutes. Top with pecans and serve.

Servings: 8
Source: Vegetarian Gourmet, Winter, 1995