Instructions: Preparation Time: 20 minutes

Cooking Time: 20-25 minutes

Yield: 4 servings

1. Halve squash crosswise; scoop out seeds and spongy membrane. Cut a thin slice from bottom of each half so they stand upright. Arrange squash on a large microwave-proof plate. Combine cream, carrot juice, maple syrup, salt and red pepper in a small dish. Spoon into cavities of squash halves. Cover tightly with plastic wrap. Microwave on high power (100 percent) 6 minutes.

Uncover; poke inside of squash several times with fork. Replace plastic and return to microwave. Cook on high power until tender, 4 to 9 minutes longer. Let stand 2 minutes.

2. Meanwhile, for filling, combine couscous, ginger, red pepper and salt in medium bowl. Pour hot carrot juice over; cover and let stand 8 to 10 minutes. Heat oil in a large skillet over high heat. Add leek, bell pepper and pine nuts. Cook, stirring, until vegetables are tender and begin to brown at edges, 6 to 7 minutes. Add garbanzo beans and corn, if using; heat through. Remove from heat. Stir in spinach and mint; season to taste. Spoon into squash halves, mounding generously.

Note: Fresh carrot juice is available in some supermarkets and natural food stores. Canned may be used in its place.

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