Moroccan-style Stuffed Acorn Squash
Ingredients
- Servings: 4
- 2 tablespoons brown sugar
- 1 tablespoon butter, melted
- 2 large acorn squash, halved and seeded
- 2 tablespoons olive oil
- 2 cloves garlic, chopped
- 2 stalks celery, chopped
- 2 carrots, chopped
- 1 cup garbanzo beans, drained
- 1/2 cup raisins
- 1 1/2 tablespoons ground cumin
- salt and pepper to taste
- 1 (14 ounce) can chicken broth
- 1 cup uncooked couscous
Recipe
Preparation Time: 15 mins
Cook Time: 45 mins
Ready Time: 1 hr
- preheat oven to 350 degrees f (175 degrees c).
- arrange squash halves cut side down on a baking sheet. bake 30 minutes, or until tender. dissolve the sugar in the melted butter. brush squash with the butter mixture, and keep squash warm while preparing the stuffing.
- heat the olive oil in a skillet over medium heat. stir in the garlic, celery, and carrots, and cook 5 minutes. mix in the garbanzo beans and raisins. season with cumin, salt, and pepper, and continue to cook and stir until vegetables are tender.
- pour the chicken broth into the skillet, and mix in the couscous. cover skillet, and turn off heat. allow couscous to absorb liquid for 5 minutes. stuff squash halves with the skillet mixture to serve.
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