Ingredients

Adjust Servings:

	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

Nutritional information

4354

calories

172.01 g

carbohydrates

451.73 g

protein

200.86 g

fat

10259 mg

sodium

1263 mg

cholesterol

Moroccan-Style Stuffed Acorn Squash

Name: Moroccan-Style Stuffed Acorn Squash
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 6 Servings
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

Features:

Cuisine:

50 mins
Serves 6
Medium

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

How to make Moroccan-Style Stuffed Acorn Squash

Pre-heat the oven to 350 degrees F (175 degrees C)
Cut the squash down the middle and place both halves on a baking sheet.
Cook for at least 30 minutes.
In a separate pan, mix the sugar with the butter.
Remove the squash out and brush the butter mixture on the squash.
Make sure you keep the squash warm until your serve it.
In a separate skillet, heat olive oil.
When you get the olive oil up to a certain temperature, mix in garlic, celery and carrots.
Continue cooking them for 5 minutes.
Mix in garbanzo beans and raisins.
Season with cumin, salt, pepper and continue to cook until tender.
Pour in the chicken broth and cook well.

Trivia

There are 3 different colors of squash as well as 4 different kinds of squash.
Squash is one of the oldest crops in the world going back at least 10,000 years with the first estimate from sites in Mexico.