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Moroccan-Style Stuffed Acorn Squash

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Moroccan-Style Stuffed Acorn Squash



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
  • ½ cup raisins
  • 1 ½ tablespoons ground cumin
  • salt and pepper to taste
  • 1 (14 ounce) can chicken broth
  • 1 cup uncooked couscous
  • Methods :

  • 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.
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