Moroccan-style Stuffed Acorn Squash

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 preheat oven to 350 degrees f (175 degrees c).
• 2 arrange squash halves cut side down on a baking sheet.
• 3 bake 30 minutes, or until tender.
• 4 dissolve the sugar in the melted butter. brush squash with the butter mixture, and keep squash warm while preparing the stuffing.
• 5 heat the olive oil in a skillet over medium heat.
• 6 stir in the garlic, celery, and carrots, and cook 5 minutes.
• 7 mix in the garbanzo beans and raisins. season with cumin, salt, and pepper.
• 8 continue to cook and stir until vegetables are tender.
• 9 pour the chicken broth into the skillet, and mix in the couscous.
• 10 cover skillet, and turn off heat.
• 11 allow couscous to absorb liquid for 5 minutes.
• 12 stuff squash halves with the skillet mixture to serve.