got some awesome inspiration from food and wine magazine over the weekend....thanks karen!!!  i really don't like following recipes exactly, and a lot of the ingredients were not available at Trader Joes today, so i made some major substitutions tonight and it ended up being super yummy!  instead of spaghetti squash, i used butternut, and instead of chickpeas, i used red kidney beans.  i really wanna call it 'spiced up stuffing'  but to give a better description, i will go with 'orange spiced butternut squash and red beans on toast'  how's that for a recipe name!  here's what i did.  cubed up one pound of butternut squash, coated it in olive oil, salt and pepper and roasted it at 325 for 45 minutes.  meanwhile, i sauted up 1/2 an onion, 1 medium carrot, and 2 celery stalks in some olive oil over medium low heat until just tender.

After about 10  minutes, i added the tsp each coriander, cumin, and curry, and 1/4 tsp cayenne. 

Saute that for another minute or two, then add 1tsp orange zest, 1/4 cup orange juice (fresh is best!), and 1/4 cup water, cook over low heat for another 5-10 minutes until most liquid is absorbed.

Once squash is done, add it to the spiced up stove-top veggies, thoroughly combine, and serve over homemade garlic toast.  And don't forget to season with salt and pepper to your taste...i like a lot!!!!

ENJOY!  oh yea, i forgot you add the drained and rinsed red kidney beans (one can) to the mixture as well.