This stuffed acorn squash is filled with flavor and character. Moroccan-style spices, vegetables, and brown sugar make it even more delicious.
2 acorn squash, cut in half, seeds removed
2 cloves, chopped
2 stalks, chopped
2 carrots, chopped
1 cup, drained
1 ½ tbsp.
Freshly ground black pepper
14 oz. (1 can)
- 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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