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.
| Prep Time: | 15m |
| Cook Time: | 45m |
| Ready in: | 1h |
| Yield: | 4 servings |
| 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 salt and pepper to taste 1 (14 ounce) can chicken broth 1 cup uncooked couscous | |
- 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 Information Servings Per Recipe: 4 | ||||||||
| Amount Per Serving | ||||||||
| Calories: | 511 cal | Total Fat: | 12.3 g | Cholesterol: | 8 mg | |||
| Sodium: | 781 mg | Carbohydrates: | 94.8 g | Fiber: | 10.8 g | |||
| Protein: | 11.7 g | |||||||
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