Vegan Stuffed Butternut Squash with Mushrooms and Couscous

Ingredients

• 3¼ Pounds (1.5 kg) butternut squash, cut in half lengthways and seeds and fibers scooped out
• 1 small handful dried porcini mushroom
• 1 red onion, finely chopped
• 2 cloves garlic, finely chopped
• 5 pieces sun-dried tomatoes, chopped
• 3½ Ounces (100 g) couscous
• 2 sprigs of fresh rosemary, leaves picked and finely chopped
• ¼ teaspoon chili powder
• ¼ teaspoon ground coriander seeds
• ½ handful walnuts, very coarsely chopped
• olive oil
• salt, black pepper to taste

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