Moroccan Stuffed Acorn Squash Recipe: A Vegetarian Delight

Ingredients

• 2 large acorn squash, halved and seeded
• 2 tablespoons brown sugar
• 1 tablespoon butter, melted
• 2 tablespoons olive oil
• 2 stalks celery, chopped
• 2 carrots, chopped
• 2 cloves garlic, chopped
• 1 cup garbanzo beans, drained
• 0.5 cup raisins
• 1.5 tablespoons ground cumin
• 1 pinch salt and pepper to taste
• 1 (14 ounce) can chicken broth
• 1 cup uncooked couscous

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C).
2. Place the squash halves cut-side down on a baking sheet. Bake for approximately 30 minutes, or until tender.
3. In a small bowl, combine sugar and melted butter. Brush the cut sides of the squash with this mixture. Keep the squash warm while you prepare the stuffing.
4. Heat oil in a large skillet over medium heat. Add celery, carrots, and garlic; cook for 5 minutes. Stir in garbanzo beans and raisins. Season with cumin, salt, and pepper. Continue cooking and stirring until the vegetables are tender.
5. Pour chicken broth into the skillet; stir in couscous. Cover the skillet, turn off the heat, and let it sit for about 5 minutes, or until the couscous has completely absorbed the liquid.
6. Fill the squash halves with the skillet mixture and serve immediately.

Nutrition

• Calories: 502 kcal
• Fat Content: 12 g
• Fiber Content: 11 g
• Sugar Content: 15 g
• Sodium Content: 728 mg
• Protein Content: 11 g
• Cholesterol Content: 10 mg
• Carbohydrate Content: 94 g
• Saturated Fat Content: 3 g
• Unsaturated Fat Content: 0 g