Anyone who says vegetables cannot be delicious has certainly never tried a Moroccan-style stuffed acorn squash. It is a unique combination of vegetables, garbanzos, raisins, as well as a side of a lovely Moroccan broth that is delicious no matter how you make it. If you’re someone that likes to add their own preference to a dish, you can get creative and add diced chicken or other vegetables that you feel like adding to this. Perfect for vegetarians if you remove the chicken broth and great for meat lovers if tweaked with desired meat, this dish is an easy crowd pleaser!
Health Benefits
- Squash has been known to be really good in helping against infections of all kinds.
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.