Moroccan-Style Stuffed Acorn Squash


My goal for dkMommy Spot’s recipe section is to provide healthy, easy recipes for you. On occasion, we all want something a little more complex; and a little more challenging recipe is fun every now and then. This one is added to my blog on special request for “Shmenkie”, who asked that I include it. Bon Apetit!

2 Tbs. brown sugar
1 Tbs. butter, melted
2 large acorn squash, halved and seeded
2 Tbs. olive oil
2 cloves garlic, chopped
2 stalks celery, chopped
2 carrots, chopped
1 cup cooked garbanzo beans, drained
1/2 cup raisins
1 1/2 Tbs. ground cumin
Salt & pepper to taste
1 cup water
1 cup uncooked couscous

Preheat oven to 350 degrees F (175 C)

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.

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.

Pour the water 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.