Print: Moroccan-Style Stuffed Acorn Squash

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.

Prep

29 min

Cook

70 min

Servings

Difficulty

Hard

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 , 14 ounce
1 cup uncooked couscous

Instructions

1 Preheat the oven to 350 degrees F (175 degrees C).
2 Arrange squash halves cut-side down on a baking sheet. Bake until tender, about 30 minutes.
3 Dissolve sugar in melted butter. Brush squash with butter mixture; keep squash warm while preparing stuffing.
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 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 Stuff squash halves with the skillet mixture and serve.

Nutrition per serving

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