Stuffed squash volcanoes

This recipe was a true masterpiece from pure creativity tonight... mildly inspired by this Real Simple recipe that uses a mustard vinaigrette over squash, which got me thinking, eh... mustard and squash? I love trying new random flavor combinations together so it gave me the ideas to take the mustard and make it into a sauce, and then mix it up with something delicious to stuff the squash with! Since this huge summer squash we got from the local market made a ring formation when sliced, I decided to stack the rings after baking into a volcano formation just for fun. The meal wound up tasting amazing.. (if you're into a mild sweet mustard flavor), and looks so beautiful after you prepare it for serving. Enjoy this fun and tasty treat!

Ingredients:

1 large summer squash, or a few smaller ones
1 1/2 cups of cous cous
2 handfuls of small tomatoes
fresh parsley and/or cilantro
1 can of kidney beans
teaspoon of garlic
dash of salt, and mixed seasonings (try 21 season salute from Trader Joe's)
dash of cinnamon
tablespoon of turmeric
olive oil
honey mustard
apple cider vinegar
soy sauce or Bragg's liquid aminos



Instructions:

Preheat your oven to 400 degrees. Wash, dry and slice up your summer squash into rings. Place them onto baking sheet or pan drizzled with olive oil. Bake for about 40 minutes or until soft.

While those are baking, use a dressing blending cup or a small bowl to blend your ingredients for your sauce. Mix together 2 parts honey mustard, with 3 parts olive oil, 1 part apple cider vinegar and a little less than one part soy sauce. Mix well. I experimented a lot with this, so adjust the ratios accordingly until it is to your liking. If you aren't big on honey mustard, use less, and do the same for any other additions you aren't as crazy about. Taste test often, before proceeding.

Pour your cous cous into a small pot with enough water to cover it's surface. Cook on medium-high, stirring well as the water evaporates to prevent it from burning. Once it begins to dry, add your honey mustard sauce to the cous cous and continue to mix. Drain and rinse your can of beans, and add them to the pot. Rinse and chop up your tomatoes and add these too. Finally, add the remaining seasonings, and the fresh herbs (finely chopped). Allow mixture to cook for about 10 minutes on low heat, mixing often.

Once squash is done, remove from oven and allow to cool. Use shallow bowls to prepare each serving. Stack about 3-5 rings (depending on thickness), either larger to smaller or all about the same size, and fill the hollow part of the stack with your cous cous mixture. Repeat for each serving.