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Moroccan Stuffed Acorn Squash
Note: Make this with the Moroccan Chicken
Yields: Enough for 2
1 tablespoon brown sugar
1.5 teaspoons butter, melted
1 large acorn squash, halved and seeded
1 tablespoon olive oil
1 clove garlic, chopped
1 apple, chopped
1 carrot, chopped
1/2 cup garbanzo beans (chickpeas), drained
1/4 cup raisins
2.25 teaspoons ground cumin
salt and pepper to taste
1/2 (14 ounce) can chicken broth
1/2 cup uncooked couscous
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, apple, 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.
Don't forget to eat with only your hands.