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

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

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.