Moroccan-Style Stuffed Acorn Squash


Try this Moroccan stuffed acorn squash recipe by recipes expert


2 tablespoons brown sugar
1 tablespoon butter, thawed
2 large acorn squash, sliced and seeded
2 tablespoons olive oil
2 cloves garlic, minced
1/2 cup raisins
2 stalks celery, minced
2 carrots, minced
1 cup garbanzo beans, drained
1 1/2 tablespoons ground cumin
Salt and pepper as you like
1 (14 ounce) can chicken broth
1 cup uncooked couscous


Preheat oven to 350 degrees F (175 degrees C).
Arrange squash halves cut side downward on a baking tray. Bake for half hour, or until soft. Melt the sugar in the thawed butter. Brush squash with the butter batter, and keep squash hot while you make stuffing.
Heat the olive oil in a pan over medium flame. Mix in the garlic, carrots, celery, and cook for 6 minutes. Stir in the garbanzo beans with raisins. Season with cumin, salt, and pepper, and go on cooking and mix until veggies are soft.
Pour the chicken broth into the pan, and stir in the couscous. Cover pan, and turn off stove. Let the couscous to soak liquid for 6 minutes. Stuff squash halves with the pan batter to serve.