1. Preheat oven to 400 degrees F. Spray a baking sheet with vegetable cooking spray. Place squash halves cut side down on the baking sheet and roast until tender, about 35 to 40 minutes.

2. While squash is roasting, prepare stuffing. Heat oil in a large nonstick skillet over medium heat. Add onion and garlic and cook until tender, about 7 minutes. Add both kinds of mushrooms and thyme and cook until the mushrooms are softened and begin releasing their juices, about 7 minutes. Continue cooking until most of the liquid has evaporated, about 5 more minutes.

3. Add couscous and cook until lightly toasted, about 5 minutes. Add broth and bring to a gentle boil. Cook, partially covered, until couscous has absorbed the broth, about 8 minutes. Remove from heat.

4. When squash is ready, remove from oven, keeping oven on. Turn halves cut side up and let rest 5 minutes to cool slightly. Add 4 Tbsp. of the cheese, nuts, and currants to the mushroom mixture and stir well. Divide the filling among the squash halves, using up all the filling. Place on the baking sheet, then sprinkle each with 1 tsp. of the remaining cheese. Bake until heated through and cheese has melted slightly, about 10 minutes. Serve warm.

Source: Hannaford fresh Magazine, November - December 2010