How To: Bake Moroccan style stuffed acorn squash

Bake Moroccan style stuffed acorn squash

How to Bake Moroccan style stuffed acorn squash

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

Step 1:
Preheat oven to 350 degrees. Arrange squash cut side down on baking sheet. Bake for 30 minutes or until tender.

Step 2:
Mix together brown sugar and butter, brush inside of squash and keep warm while preparing stuffing mix.

Step 3:
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.

Step 4:
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.

Serves: 4

(1) Part 1 of 2 - How to Bake Moroccan style stuffed acorn squash, (2) Part 2 of 2 - How to Bake Moroccan style stuffed acorn squash

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