Preheat your oven to 425°F (220°C). Toss the diced squash with canola oil, cinnamon, nutmeg, maple syrup, salt, and black pepper in a bowl. Spread it out evenly on a lined baking sheet and roast for 35 minutes. Broil for an additional 3 minutes until caramelized.

Boil 1 cup of water in a saucepan. Pour it over the couscous in a heatproof bowl, then cover it for 7 minutes.

Sauté minced red onion in a skillet with a bit of canola oil over medium-high heat for about 3 minutes. Add lean ground turkey and seasonings, sear for 3-4 minutes until browned, then mix.

Add chopped Swiss chard to the skillet and cook for another 2 minutes until wilted and turkey is cooked through.

Assemble your plates by placing a scoop of couscous, followed by the turkey mixture, and top with the roasted squash. Drizzle with lemon juice before serving.