Moroccan-Style Stuffed Acorn Squash

Prep:

30 m

Cook:

1 h 0 m

Ready in:

1 h 30 m

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This stuffed acorn squash is filled with flavor and character. Moroccan-style spices, vegetables, and brown sugar make it even more delicious.

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Servings: 4

Brown sugar

2 tbsp.

Melted butter

1 tbsp.

2 acorn squash, cut in half, seeds removed

Olive oil

2 tbsp.

Garlic

2 cloves, chopped

Celery

2 stalks, chopped

2 carrots, chopped

Garbanzo beans

1 cup, drained

Raisins

½ cup

Ground cumin

1 ½ tbsp.

Salt

to taste

Freshly ground black pepper

to taste

Vegetable broth

14 oz. (1 can)

Uncooked couscous

1 cup

Preheat oven to 350°F/180°C/Gas Mark 4.
Place squash halves on a parchment-lined baking sheet. Let sit in the oven for 30 minutes or more, until tender.
Meanwhile, mix sugar with melted butter till dissolved. Brush the insides of the squash with the buttery mixture, wrap in foil till it’s time to serve.
While the squash is baking, prepare the stuffing: cook garlic, carrots, and celery in a skillet in olive oil over medium heat for 5 minutes.
Add garbanzo beans and raisins, stir to combine. Sprinkle with cumin, salt, and pepper, stir again and let cook, stirring occasionally, till all the veggies are tender.
Add couscous to the skillet and top with warmed vegetable broth. Cover with a lid, turn off heat, and let sit for 5 minutes for the couscous to absorb the broth. Mix well.
Stuff acorn squash halves with the stuffing and serve.
If there is any leftover stuffing, you can refrigerate it and use as a side dish for your next days’ dinner – it is delicious on its own.
You can also cook a non-vegetaran version of the recipe with chicken broth.

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