Moroccan-Style Stuffed Acorn Squash
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.
- 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.