Stuffed squash is a delicious and healthy alternative to many fattier stuffed dishes. In this two part tutorial, learn to make Moroccan style squash with cous cous and plenty of veggies.
You Will Need:
*2 tbsp. brown sugar
*1 tbsp. butter, melted
*2 large acorn squash, halved and seeded
*2 tbsp. olive oil
*2 tsp. minced garlic
*2 stalks celery, chopped
*2 carrots, chopped
*1 can garbanzo beans, drained
*½ cup raisins
*1 ½ tbsp. cumin
*Salt and pepper to taste
*1 (14oz.) can chicken broth
*1 cup uncooked couscous
Preheat oven to 350 degrees. Arrange squash cut side down on baking sheet. Bake for 30 minutes or until tender.
Mix together brown sugar and butter, brush inside of squash and keep warm while preparing stuffing mix.
Heat olive oil in a large skillet over medium heat. Stir in garlic, celery and carrots, cook 5 minutes.
Mix in beans and raisin. Season with cumin, salt and pepper and continue to cook until vegetables are tender.
Add chicken broth to skillet, then couscous. Stir to combine. Cover skillet and turn off heat. Allow couscous to absorb liquid for 5 minutes. Stuff squash halves with mixture and serve.