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Wednesday, March 14, 2012

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
1/2 cup raisins
1 1/2 tablespoons ground cumin
1 (14 oz) can chicken broth
1 cup uncooked couscous (I used the pearl kind; any will do)

NOTE: I don't like celery. Sorry, just don't. So I doubled up on the carrots. Worked just fine.

Preheat oven to 350 degrees.

Arrange squash halves - cut side down - on a baking sheet. Bake 30 minutes, or until tender. Dissolve sugar in melted butter. Brush squash with butter mixture. 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 until vegetables are tender.

Pour 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.

You will likely have leftover tastes pretty good all by itself. I had it for lunch the next day since all the squash were gone. :)

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