Name: Moroccan-Style Stuffed Acorn Squash
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Brown sugar - 2 tablespoons; Butter, melted - 1 tablespoon; Acorn squash, halved and seeded - 2 large; Olive oil - 2 tablespoons; Garlic, chopped - 2 cloves; Celery, chopped - 2 stalks; Carrots, chopped - 2; Garbanzo beans, drained - 1 cup; Raisins - ½ cup; Ground cumin - 1 ½ tablespoons; Salt and pepper to taste - 1 pinch; Chicken broth - 1 (14 ounce) can; Uncooked couscous - 1 cup

Ingredients for - Moroccan-Style Stuffed Acorn Squash

1. Brown sugar 2 tablespoons

2. Butter, melted 1 tablespoon

3. Acorn squash, halved and seeded 2 large

4. Olive oil 2 tablespoons

5. Garlic, chopped 2 cloves

6. Celery, chopped 2 stalks

7. Carrots, chopped 2

8. Garbanzo beans, drained 1 cup

9. Raisins ½ cup

10. Ground cumin 1 ½ tablespoons

11. Salt and pepper to taste 1 pinch

12. Chicken broth 1 (14 ounce) can

13. Uncooked couscous 1 cup

How to cook deliciously - Moroccan-Style Stuffed Acorn Squash

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C).

2 . Stage

Arrange squash halves cut-side down on a baking sheet. Bake until tender, about 30 minutes.

3 . Stage

Dissolve sugar in melted butter. Brush squash with butter mixture; keep squash warm while preparing stuffing.

4 . Stage

Heat olive oil in a skillet over medium heat. Stir in garlic, celery, and carrots; 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 . Stage

Pour chicken broth into the skillet, then mix in couscous. Cover the skillet and turn off heat. Allow couscous to absorb liquid for 5 minutes.

6 . Stage

Stuff squash halves with the skillet mixture and serve.