Best Moroccan Style Stuffed Acorn Squash Recipes

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MOROCCAN-STYLE STUFFED ACORN SQUASH



Moroccan-Style Stuffed Acorn Squash image

This sounds like a very interesting recipe. Found on the Allrecipes.com website. It was submitted by Truckerdoo. Here's his introduction. "Vegetables, garbanzos, raisins and couscous in a lovely Moroccan broth taste delicious inside butter and brown sugar-brushed acorn squash. You can experiment with different vegetables, or add diced chicken. Feel free to be creative with your amounts - I usually freestyle and end up with leftover stuffing mixture, which tastes great on its own the next day. For vegetarians, substitute vegetable broth for the chicken broth."

Provided by Happy Hippie

Categories     Grains

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons brown sugar
1 tablespoon butter, melted
2 large acorn squash (halved and seeded)
2 tablespoons olive oil
2 garlic cloves, 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
14 ounces chicken broth
1 cup couscous, uncooked

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 529.2, Fat 12.1, SaturatedFat 3.2, Cholesterol 7.6, Sodium 587.3, Carbohydrate 96, Fiber 10.2, Sugar 19.6, Protein 13.9

MOROCCAN-STYLE STUFFED ACORN SQUASH



Moroccan-Style Stuffed Acorn Squash image

Vegetables, garbanzos, raisins and couscous in a lovely Moroccan broth taste delicious inside butter and brown sugar-brushed acorn squash. You can experiment with different vegetables, or add diced chicken. Feel free to be creative with your amounts - I usually freestyle and end up with leftover stuffing mixture, which tastes great on its own the next day. For vegetarians, substitute vegetable broth for the chicken broth.

Provided by TRUCKERDOO

Categories     Side Dish     Vegetables     Squash     Acorn Squash Side Dish Recipes

Time 1h

Yield 4

Number Of Ingredients 13

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
½ cup raisins
1 ½ tablespoons ground cumin
salt and pepper to taste
1 (14 ounce) can chicken broth
1 cup uncooked couscous

Steps:

  • 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.

Nutrition Facts : Calories 502 calories, Carbohydrate 93.8 g, Cholesterol 10.1 mg, Fat 11.7 g, Fiber 10.7 g, Protein 11.2 g, SaturatedFat 3 g, Sodium 728 mg, Sugar 15.4 g

MOROCCAN-STYLE STUFFED ACORN SQUASH



MOROCCAN-STYLE STUFFED ACORN SQUASH image

Yield 4

Number Of Ingredients 13

2 tablespoons brown sugar
1 tablespoon butter,
2 large acorn squash, halved and seeded melted
2 tablespoons olive oil
2 cloves garlic, chopped
2 stalks #
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 couscouscelery, chopped

Steps:

  • 1. Preheat oven to 350 degrees F (175 degrees C). 2. 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. 3. 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. 4. 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.

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