| Moroccan-Style Stuffed Acorn Squash | | Submitted by: Truckerdoo
Rated: 5 out of 5 by 71 members | Prep Time: 15 Minutes
Cook Time: 45 Minutes | Ready In: 1 Hour
Yields: 4 servings | "Vegetables, garbanzos, raisins and couscous in a lovely Moroccan broth taste delicious inside butter and brown sugar-brushed acorn squash. You can experiment with different vegetables, or add diced chicken. Feel free to be creative with your amounts - I usually freestyle and end up with leftover stuffing mixture, which tastes great on its own the next day. For vegetarians, substitute vegetable broth for the chicken broth." INGREDIENTS: | 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 | DIRECTIONS: | 1. | Preheat oven to 350 degrees F (175 degrees C). | | 2. | 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. | | 3. | 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. | | 4. | 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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