Slice the gem squash in half. In a large saucepan with enough water to cover the gem squash, bring the water to a boil with a pinch of salt, place the gem squash in the water and boil for 10 minutes or until tender. Place the gem squash on a plate to cool for about 10 minutes.
Prepare the couscous according to the instructions on the box, season with olive oil, salt and black pepper.
Scoop out the gem squash seeds with a metal spoon and discard. Then scoop the gem squash from the shells into a large bowl, keeping the shells to one side.
Using the back of a metal spoon, mix the gem squash together with the olive oil, garlic and salt and pepper. Stir in the couscous.
Preheat oven to 180°C.
Place the dried chickpeas in a baking dish and toss them in the olive oil, salt and black pepper, turmeric and cumin until well coated.
Roast for 15 minutes, give them a stir, and roast for another 15 minutes until golden and crispy.
Stuff the shells with the gem squash mixture, top with the roasted chickpeas, cranberries (optional), pumpkin and sunflower seeds.
