Butternut Squash Couscous

1 small butternut squash
Olive oil
1/2 cup chopped green onions
2 cloves garlic, minced
1 1/2 cup chicken broth
1/2 teaspoon chili powder
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 cup frozen peas
1 cup couscous
1 tablespoon soy sauce
1/4 cup raisins
2 tablespoons cilantro
1/4 cup pumpkin seeds

Preheat oven to 350 degrees.
Peel butternut squash, scoop out the seeds, and cut the meat of the squash into tiny cubes. Toss squash with olive oil and bake for approximately 15 minutes. Remove from oven and add the onions and garlic. Toss together, return to oven, and bake for about five minutes more, or until the squash is tender.

In a saucepan, place the chicken broth, chili powder, nutmeg, and cinnamon; bring to a boil. Add the peas, reduce to medium heat, and cook for 6-8 minutes. Remove from heat and stir in couscous, soy sauce, and squash mixture. Cover and allow to sit for 10 minutes. Uncover, add raisins, cilantro, and pumpkin seeds. Fluff with a fork and serve.