Moroccan-style Stuffed Acorn Squash

ingredients

• servings: 4
• 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 chicken broth
• 1 cup uncooked couscous

recipe

preparation time: 15 mins cook time: 45 mins ready time: 1 hr


• 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 chicken 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.