Stuffed Squash

I was able to stop at a gourmet grocery store after a lecture one day and I was happy to see that they had a  nice selection of squash. I got an acorn squash and a kabocha squash. That evening, I baked the acorn squash, and stuffed it with couscous and raisins. A simple, lightly sweet evening meal. M had hers as described below, but I added some chilli peppers to mine for an extra depth of flavour.

Ingredients:
1 squash
oil
1 onion
1-2 tsp honey
couscous (about 50 g per person)
water
1 handful raisins
1 tsp cinnamon

Instructions:
1. Wash the squash and rub it lightly with oil. Wrap it in aluminium foil and roast it at 200 C for about 30 minutes.
2. Dice the onion and fry it in the oil and honey.
3. Halve the squash and remove the seeds. Put it back in the oven for a few more minutes.
4. Add the couscous to the onion.
5. Boil the water and pour it over the couscous.
6. Add the raisins and cinnamon to the couscous. Cover the couscous and set it aside for about 10 minutes.
7. Stuff the squash halves with couscous and serve.