Preheat the oven to 180°C.

Carefully slice the butternut squash in half lengthwise and scoop out the seeds.

Brush the flesh with olive oil and season with salt and pepper.

Place the squash halves cut-side up on a baking tray and roast in the preheated oven for 45-60 minutes, or until the flesh is tender when pierced with a fork. Adjust the time as needed depending on the size of the squash.

While the squash is roasting, bring a pot of water or vegetable broth to a boil.

Add the couscous to the boiling liquid, cover, and remove from the heat. Let it sit for 5-10 minutes, then fluff with a fork and set aside.

Heat a large skillet over medium heat and add a drizzle of olive oil.

Sauté the chopped shallot and garlic until fragrant and translucent, about 2-3 minutes.

Add the chopped carrots and cook for an additional 5 minutes until they begin to soften.

Stir in the chopped mushrooms and continue to sauté for 3-4 minutes until they release their moisture and start to brown.

Add the spinach and sauté for 1-2 minutes until wilted.

Stir in the soy sauce and a pinch of chili flakes, mixing well to coat the vegetables evenly.

Add the cooked couscous to the skillet and mix to combine with the sautéed vegetables.

Stir in the dried cranberries, chopped parsley, a sprinkle of nutmeg, and additional salt and pepper to taste. Mix until all ingredients are well incorporated.

Once the butternut squash is cooked, remove it from the oven and let it cool slightly.

Use a spoon to create a shallow cavity in the center of each half, scooping out a small amount of flesh if needed to make more room for the stuffing.

Spoon the couscous mixture generously into the squash halves, pressing lightly to ensure it stays in place.

Return the stuffed squash to the oven and bake for an additional 10-15 minutes at 180°C, allowing the flavors to meld and the tops to become lightly golden.

Remove from the oven and let cool for a few minutes before serving.

Garnish with a final sprinkle of fresh parsley if desired.