Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees f (175 degrees c). arrange squash halves cut side down on a baking sheet. bake 30 minutes, or until tender. dissolve the sugar in the melted butter. brush squash with the butter mixture, and keep squash warm while preparing the stuffing. heat the olive oil in a skillet over medium heat. stir in the garlic, celery, and carrots, and cook 5 minutes. mix in the garbanzo beans and raisins. season with cumin, salt, and pepper, and continue to cook and stir until vegetables are tender. pour the chicken broth into the skillet, and mix in the couscous. cover skillet, and turn off heat. allow couscous to absorb liquid for 5 minutes. stuff squash halves with the skillet mixture to serve.

Target recipe: cut each squash in half; discard seeds. place cut side down in a 3 quart rectangular baking pan. bake in preheated 350 f oven 50-55 minutes or until tender. saute beef, onion and celery in a large frypan until meat is browned; drain off any fat. blend in flour, salt and sage. stir in milk. cook over medium heat, stirring constantly, until mixture just comes to a boil and thickens. stir in cooked rice. turn squash cut side up in pan; fill squash cavities with equal amounts of meat mixture. return to oven and bake an additional 30 minutes. top with cheese; bake 3 minutes longer.