Ingredients for Moroccan Style Stuffed Acorn Squash
- 2 tablespoons brown sugar
- 2 tablespoons butter, melted
- 2 medium acorn squash
- 1 tablespoon olive oil
- Garlic Cloves
- 2 celery stalks, finely chopped
- 1 cup carrots, chopped
- 1 (15-ounce) can garbanzo beans, drained and rinsed
- ½ cup raisins
- Ground Cumin
- Salt And Pepper
- 1 ½ cups chicken broth (or vegetable broth)
- 1 cup couscous
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How to Make Moroccan Style Stuffed Acorn Squash
- Preheat oven to 350°F (175°C).
- Cut acorn squash in half lengthwise, remove seeds, and place cut-side down on a baking sheet.
- Bake for 30 minutes, or until tender.
- While squash bakes, melt 2 tablespoons of butter in a small bowl. Stir in 2 tablespoons brown sugar until dissolved.
- Once squash is tender, brush generously with the brown sugar-butter mixture.
- Keep squash warm while preparing the stuffing.
- Heat 1 tablespoon olive oil in a large skillet over medium heat.
- Add 1 finely chopped onion, 2 finely chopped celery stalks, and 1 cup chopped carrots; cook for 5 minutes, until softened.
- Stir in 1 (15-ounce) can garbanzo beans (drained and rinsed), ½ cup raisins, 1 teaspoon ground cumin, ½ teaspoon salt, and ¼ teaspoon black pepper.
- Cook for another 5 minutes, stirring occasionally, until vegetables are tender.
- Pour in 1 ½ cups chicken broth (or vegetable broth for vegetarian option) and stir in 1 cup couscous.
- Bring to a simmer, then cover the skillet, remove from heat, and let stand for 5 minutes, or until the couscous has absorbed the liquid.
- Spoon the couscous mixture into the baked acorn squash halves.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
78g
Fat
15g
Carbs
32g
