Recipe by Debbwl
We love this wonderful full flavored fall dish inspired by great flavors and taste of Morocco. Have made many times. Originally found on http://allrecipes.com/Recipe/Moroccan-Style-Stuffed-Acorn-Squash/Detail.aspx Submitted by: Truckerdoo
Top Review by Sydney Mike
The recipe was pretty much followed, although I was more then generous with the amount of raisins used, & the squash turned out beautifully, absolutely wonderful! Another time, though, if & when I make it for my vegetarian son & DIL, I'll be substituting some homemade vegetable broth for the chicken stuff, but that would be just to keep it vegetarian ~ Gotta think about those things since I have friends & relatives who lean that way! Definitely a winner recipe, though, & I'll be making it again, for sure! Thanks for posting it! [Tagged & made in Please Review My Recipe]
- 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
- 1 (14 ounce) can chicken broth
- 1 cup couscous, uncooked
Directions See How It's Made
- 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.