Moroccan-Style Stuffed Acorn Squash

SUBMITTED BY: TRUCKERDOO PHOTO BY: Allrecipes

"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."

PREP TIME	15 Min
COOK TIME	45 Min
READY IN	1 Hr

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

About scaling and conversions

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

READ REVIEWS (65)

DIRECTIONS

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

ADVERTISE WITH US

REVIEWS

MORE MEMBER REVIEWS

Reviewed on Mar. 30, 2006 by MOTTSBELA

Wow, this was great! I didn't think I would like the raisins, but they were perfect. Smells much spicier than it is. I think the spice level is just right. Five stars.

9 users found this review helpful

Reviewed on Sep. 17, 2006 by HERBSTSA

Great recipe! My MIL does not like celery, so I added some Granny Smith apple and a little red onion instead. I used low sodium broth and just a pinch of salt which ended up being much too little. This was so easy to make. The cous cous is just as great on its own as with the squash.

5 users found this review helpful

Reviewed on Oct. 17, 2007 by Jenna F.

This was really yummy! However, the veggies didn't get soft enough before the garlic and such started burning and sticking to the pan. So we ate them a little bit crunchy. Oh well. :o) The squash was tender and perfecto!!!!

4 users found this review helpful

MORE MEMBER REVIEWS