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.