Moroccan-Style Stuffed Acorn Squash Recipe

Name: Moroccan-Style Stuffed Acorn Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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; 1/2 cup raisins; 1 1/2 tablespoons ground cumin; salt and pepper to taste; 1 (14 ounce) can chicken broth; 1 cup uncooked couscous

Servings: persons

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
1/2 cup raisins
1 1/2 tablespoons ground cumin
salt and pepper to taste
1 (14 ounce) can chicken broth
1 cup uncooked couscous

1
Preheat oven to 350 degrees F (175 degrees C).
2
Arrange squash halves cut side down on a baking sheet. Bake 30 minutes, or until tender. Dissolve the sugar in the melted butter. Brush squash with the butter mixture, and keep squash warm while preparing the stuffing.
3
Heat the olive oil in a skillet over medium heat. Stir in the garlic, celery, and carrots, and cook 5 minutes. Mix in the garbanzo beans and raisins. Season with cumin, salt, and pepper, and continue to cook and stir until vegetables are tender.
4
Pour the chicken broth into the skillet, and mix in the couscous. Cover skillet, and turn off heat. Allow couscous to absorb liquid for 5 minutes. Stuff squash halves with the skillet mixture to serve.

332

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons brown sugar, 1 tablespoon butter, melted, 2 large acorn squash, halved and seeded, 2 tablespoons olive oil, and more.

Yes, Moroccan-Style Stuffed Acorn Squash falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moroccan-Style Stuffed Acorn Squash

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