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.