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Moroccan-Style Stuffed Acorn Squash
Moroccan-Style Stuffed Acorn Squash
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
"Delicious Moroccan-inspired stuffed acorn squash with veggies, garbanzos, raisins, and couscous. Easily make it vegetarian with veggie broth instead of chicken."
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
  • 0.5 cup raisins
  • 1.5 tablespoons ground cumin
  • 1 pinch salt and pepper to taste
  • 1 (14 ounce) can chicken broth
  • 1 cup uncooked couscous
Instructions:
  • Preheat your oven to 350°F (175°C) for the perfect cooking temperature.
  • Place the squash halves on a baking sheet, cut-side down, and bake for about 30 minutes until tender.
  • Melt butter and sugar together until smooth. Brush the squash with the sweet butter mixture and keep warm as you prepare the stuffing.
  • In a skillet over medium heat, warm the olive oil. Add garlic, celery, and carrots, sauté for 5 minutes. Mix in garbanzo beans and raisins. Season with cumin, salt, and pepper. Keep stirring until vegetables are tender.
  • - Pour the aromatic chicken broth into the skillet, then gently stir in the fluffy couscous. Cover the skillet, let it rest, and let the couscous soak up all the delectable flavors for 5 minutes.
  • Fill the hollowed-out squash halves with the flavorful skillet mixture and present them beautifully.

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