Moroccan-Style Stuffed Acorn Squash

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.