Instructions

• 1. Preheat the oven to 180°C.
• 2. Cut the squash in half horizontally, then scoop out the seeds and the fibrous bits.
• 3. Rub both halves with little oil and put them on a baking tray.
• 4. Bake for about 30 minutes or until a fork goes through the flesh easily.
• 5. Take the tray out of the oven and let it cool.
• 6. Meanwhile, put the couscous into a bowl, then add the cinnamon, cumin, tomato purée and half a cup of boiling water. Mix quickly, then put a plate on top and let it rest for 10 minutes.
• 7. Thinly slice the onion and garlic.
• 8. Heat drop of oil in a frying pan and gently sauté the onion, until softened. Add the garlic and chilli flakes, then stir for a few seconds.
• 9. Add the shredded duck meat, the gravy, the chopped greens and the chopped apricot or cranberries. (If you don’t have any leftover gravy, add some stock powder and water).
• 10. When the squash is cool enough to touch, scoop out the flesh, leaving a thin layer under the skin.
• 11. Put the scooped out flesh in a mixing bowl, then add the duck mixture and the spiced couscous. Combine gently. Taste and adjust seasoning.
• 12. Spoon this mixture into the squash carcass, then put the tray back into the oven (this time covered with foil) and bake for another 5-10 minutes to warm through.
• 13. Scatter the parsley leaves on top just before serving.

• Servings : 4
• Ready in : 01:00 Minutes
• Occasion(s) : Christmas
• Dish Type(s) : Bake, Everyday, Leftovers, Lunch, Main, Seasonal, Supper
• Food Type(s) : Duck & Goose, Other Vegetables, Wheat & Flour