Saturday, December 5, 2009

Moroccan-Style Stuffed Acorn Squash

I came across this recipe on a few weeks ago and couldn't wait to try it out. I love squash, and was happy to see it made into an entire meal.


2 large acorn squash, halved and seeded
Brown sugar


2 T. olive oil
2 cloves garlic, chopped
2 carrots, chopped
2 stalks of celery, chopped
1 c. garbanzo beans, drained
1/2 c. raisins
1 1/2 T. cumin (Yep. That's a capital T.)
salt & pepper to taste
1 (14 oz.) can chicken broth
1 c. uncooked couscous

Place 1/4 inch of water in the bottom of a baking dish. Place squash cut sides down in baking dish and prick skins a few times with a fork. Bake at 400 degrees F for 30-40 minutes, until squash is tender. Turn skin side down and melt butter on squash flesh. Sprinkle with brown sugar. Leave in oven to keep warm.

Heat oil in large skillet over medium heat. Add garlic, carrots and celery. Cook about 5 minutes. Add garbanzo beans, raisins, cumin, salt and pepper. Continue to stir and cook until vegetables are tender. Add broth and couscous. Cover and turn off heat. Let stand 5 minutes for couscous to absorb liquid.

Place vegetable mixture inside squash halves. Makes 4 servings.

We loved this. I want to play around with the seasonings a little bit more, but it's good as is. My 3-year-old ate the stuffing without complaining too much. My 18-month-old ate more of it than I could. I don't know what that was about.

1 comment:

Lizardbreath McGee said...

See--I feel like I've been missing out on something awesome my whole life. Who knew little teeny tiny pasta could be so delicious?

Also, glad the boys ate it. :)