Moroccan-Style Stuffed Acorn Squash
Hard Soup

Moroccan-Style Stuffed Acorn Squash

Total Time
1h 39m
29m prep · 70m cook
Servings
4 people
Rating
Difficulty
Hard
23 views

Moroccan-style stuffed acorn squash brushed with melted butter and brown sugar, then filled with vegetables, garbanzos, raisins, and couscous in a lovely Moroccan broth. 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.

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 cups raisins
  • 1.5 tablespoons ground cumin
  • 1 pinch salt and pepper to taste
  • 1 can chicken broth , 14 ounce
  • 1 cup uncooked couscous

Instructions

  1. 1

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

  2. 2

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

  3. 3

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

  4. 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.

  5. 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.

  6. 6

    Stuff squash halves with the skillet mixture and serve.

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Nutrition Facts

Per serving

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