Thursday, October 20, 2011

Moroccan Stuffed Acorn Squash


This is essentially how I judged this recipe and deemed it worthy of sharing with you:
  • easy? Yes.
  • yummy? Most definitely.
  • ingredients easily found at supermarket? You got it. (I had most everything in my pantry, actually. Win!)


And here we are.

You'll need:
  • 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
  • 1/2 cup raisins
  • 1 1/2 tablespoons ground cumin
  • salt and pepper to taste
  • 1 (14 ounce) can veg broth
  • 1 cup uncooked couscous



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




  • Arrange squash halves cut side down on a baking sheet. Bake 30 minutes, or until tender. Dissolve the sugar in the melted butter. Brush squash with the butter mixture, and keep squash warm while preparing the stuffing.




  • Heat the olive oil in a skillet over medium heat. Stir in the garlic, celery, and carrots, and cook 5 minutes. Mix in the garbanzo beans and raisins. Season with cumin, salt, and pepper, and continue to cook and stir until vegetables are tender.




  • Pour the vegetable broth into the skillet, and mix in the couscous. Cover skillet, and turn off heat. Allow couscous to absorb liquid for 5 minutes. Stuff squash halves with the skillet mixture to serve.



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