Spicy Spaghetti Squash with Couscous

For me, pumpkins are one of the symbol of fall - along with the smell of cinnamon, colourful leaves and warm sweaters. I love summer when I'm lying on the beach by the sea, but when I'm in the city, I enjoy fall much more. I love cold mornings, when I put on my cozy bathrobe, make a hot oatmeal for breakfast and the long nights when I jump into bed with a warm blanket, a cup of tea and a book. 

But now let's come back to the pumpkins - butternut, spaghetti or hokkaido squash ... they're just a part of the fall atmosphere :) 

Ingredients:

• 1 spaghetti squash
• sakt
• handful fresh basil 
• about 1/2 teaspoon chilli
• 2/3 cup couscous
• 1 teaspoon turmeric
• 1 cup corn (frozen or canned)
• 1/2 cup red lentils
• 1/2 teaspoon Harissa spice mix

How to:

• Clean the squash and cut it longitudinally
• Get rid of the seeds using a tablespoon
• Drizzle both of the halves with olive oil, sprinkle with sald, basil and chilli
• Bake for 20 minutes for about 200°C
• Meanwhile prepare te couscous - pour hot water and let it sit for few minutes
• Add turmeric and salt to taste 
• Cook red lentils in a small pot (for about 10 mintues) with Harissa spice
• Scoop out the "spaghetti" from the baked squash, add couscous, lentils and corn :)