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Moroccan Stuffed Acorn Squash

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PREP TIME
15 min
COOKING TIME
45 min
TOTAL TIME
60 min
SERVINGS
4 servings
Dinner
Moroccan Stuffed Acorn Squash
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
  • 1/2 cup raisins
  • 1 1/2 tablespoons ground cumin
  • 1 pinch salt and pepper to taste
  • 1 (14 ounce) can chicken broth
  • 1 cup uncooked couscous
Instructions
1
Preheat your oven to a temperature of 350 degrees Fahrenheit (or 175 degrees Celsius for those using metric measurements).
2
Place the squash halves cut-side down on a baking sheet, ensuring they are aligned and evenly spaced.
3
The squash will be tender after approximately 30 minutes of baking, so keep an eye on it to avoid overcooking.
4
Dissolve sugar into melted butter in a saucepan, creating a smooth and creamy mixture.
5
Brush the squash halves with this buttery mixture while keeping them warm, allowing you to prepare the stuffing without compromising its temperature.
6
In a separate pan, heat olive oil over medium heat.
7
Then add garlic, celery, and carrots to the pan, stirring until they are tender after about 5 minutes.
8
Mix in garbanzo beans and raisins, adding flavor and texture to the dish.
9
Season with cumin, salt, and pepper to enhance the overall taste.
10
Continue cooking and stirring until all the vegetables are tender, creating a harmonious blend of flavors.
11
Pour chicken broth into the pan, followed by couscous.
12
Cover the pan and turn off the heat, allowing the couscous to absorb the liquid for 5 minutes.
13
Stuff the warmed squash halves with this skillet mixture, and serve hot.