Moroccan-Style Stuffed Acorn Squash
Description
This Moroccan-style stuffed acorn squash recipe, filled with vegetables, chickpeas, raisins, and couscous. Use vegetable broth for a vegetarian meal.
Ingredients
•
2 large acorn squash, halved and seeded
•
2 tablespoons brown sugar
•
1 tablespoon butter, melted
•
2 tablespoons olive oil
•
2 stalks celery, chopped
•
2 carrots, chopped
•
2 cloves garlic, chopped
•
1 cup garbanzo beans, drained
•
1/2 cup raisins
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1 1/2 tablespoons ground cumin
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1 pinch salt and pepper to taste
•
1 (14 ounce) can chicken broth
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1 cup uncooked couscous
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
Arrange squash halves cut-side down on a baking sheet. Bake until tender, about 30 minutes.
3
Mix sugar and melted butter together in a small bowl. Brush cut sides of squash with mixture; keep squash warm while preparing stuffing.
4
Heat oil in a large skillet over medium heat. Stir in celery, carrots, and garlic; cook for 5 minutes. Mix in garbanzo beans and raisins. Season with cumin, salt, and pepper. Continue to cook and stir until vegetables are tender.
5
Add chicken broth to the skillet; mix in couscous. Cover the skillet, turn off heat, and let sit until couscous completely absorbs liquid, about 5 minutes.
6
Stuff squash halves with the skillet mixture and serve.