Vegan Stuffed Squash

I had some folks over for dinner last night. More specifically, it was my book club. My book club is composed of late 20/early 30 something women, and I am the only grad student, which is nice for a change (though two of them are scientists). Its not a "serious" book club. We read generally enjoyable, easy going novels. We've ventured into a few classics with mixed success. The Tropic of Cancer was a failure, for example. Now we are reading and Isabelle Allende book. I've never read anything by her before, so I'm pretty excited about it.
We don't actually spend most of the time discussing the book, though. Its mainly an excuse to get together and chat and eat good food. And good wine. Last night we had book club at my apartment. I made a salad of persimmons, oranges, shaved fennel and greens with a lemon mustard vinagrette. For the main course I made this stuffed squash recipe and it turned out really well. I read a few recipes on the internet but forgot to print anything out so I improvised a lot. I should also note that there was a lot of extra filling and even more extra rice. I like having extra rice leftover, but if you don't you should make less than I say to here. The overall result is a very hearty, filling vegan dish that even Oliver admits was satisfying.

Vegan Stuffed Squash

4 acorn squash
2 cups red rice
1 large shallot
2 carrots
1 can (or equivalent) garbanzo beans
small head of cauliflower cut into small florets
1/3 C dried currants
1 C apple juice (or diluted if you'd prefer the dish to be less sweet, though I thought it was perfect this way)
1 T grated ginger
2 t cinnamon
2 t cumin
1 t coriander
dash of nutmeg
dash of white pepper
1 t sea salt

Halve the squashes and seed them well. Brush cut side and skins with olive oil. Roast at 425 for 30 - 40 mins or until tender.

Cook the red rice (I always add a touch of butter to keep it from sticking to the pot).

Meanwhile, saute the shallots (corsely) minced in olive oil. Chop the carrot into thin slices and cook until soft. Add the spices and cook for minute to toast the spices. Then add the apple juice. Add the Garbanzos, currants and cauliflower. Cover and steam until the cauliflower is cooked (about 10 mins for me).

Add the rice to the vegetables. Just add as much as you like to end up with a good veggie to rice ration. Fill each squash half with as much filling as possible. Garnish with chopped parsley.

I also think that toasted almond slices or pine nuts would be good in the filling but one of the book club members is allergic to nuts. The same book club member is currently debating whether or not to go to her boyfriend's family Christmas celebration. It's at her boyfriend's Aunt's house, who happens to be Meryl Streep, and she is concerned she won't be able to play it cool around Meryl. Interesting predicament.