Moroccan-Style Stuffed Acorn Squash

This Moroccan-style stuffed acorn squash is filled with vegetables, garbanzos, raisins, and couscous. For vegetarians, substitute vegetable broth for the chicken broth.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 502 Calories

Ingredients

• 2 tablespoons brown sugar
• 1 tablespoon butter, melted
• 2 tablespoons olive oil
• 2 stalks celery, chopped
• 2 cloves garlic, chopped
• 2 carrots, chopped
• 1 (14 ounce) can chicken broth
• 1 pinch salt and pepper to taste
• 1 cup uncooked couscous
• 2 large acorn squash, halved and seeded
• 1 cup garbanzo beans, drained
• 0.5 cup raisins
• 1.5 tablespoons ground cumin

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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

Step 4

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.

Step 5

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.

Step 6

Stuff squash halves with the skillet mixture and serve.