Preheat oven to 400 degrees.

Drizzle 1 tablespoon of the olive oil on the flesh of the kabocha squash. Place squash flesh side down on a baking sheet and roast for about 40-45 minutes until softened. Remove from oven, turn squash over so flesh is facing up and let cool.

Meanwhile, heat the remaining tablespoon of olive oil in a large skillet over medium-high heat.

Add the shallot and garlic and saute 1-2 minutes until softened.

Add the mushrooms and rosemary to the skillet, stir and then let cook for about 5-7 minutes until softened.

Transfer the mushroom mixture to a bowl and set aside.

Add the lamb to the skillet, breaking apart with a spatula and cook until browned. Drain any excess fat from the skillet and return to heat.

Add the mushrooms back to the skillet then add the cranberries and cook another 1-2 minutes just until cranberries are heated through.

Season with salt and pepper to taste and turn off heat.

Cook the couscous by bringing 1 cup of water to a boil in a small sauce pot. Once boiling, add couscous, cover and remove from heat. Set aside for 5 minutes. After 5 minutes, remove the cover, fluff with a fork and add the couscous to the skillet with the mushroom and lamb mixture.

Add the blue cheese crumbles to the skillet and toss to combine.

Spoon the filling into each kabocha half.

Serve warm.