Description
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.
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
- ½ cup raisins
- 1 ½ tablespoons ground cumin
- salt and pepper to taste
- 1 (14 ounce) can chicken broth
- 1 cup uncooked couscous
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Arrange squash halves cut-side down on a baking sheet. Bake until tender
- about 30 minutes.
- Dissolve sugar in melted butter. Brush squash with butter mixture; keep squash warm while preparing stuffing.
- 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.
- 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.
- Stuff squash halves with the skillet mixture and serve.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Servings: 4