Moroccan-Style Stuffed Acorn Squash The Best Recipes

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Moroccan-Style Stuffed Acorn Squash

"Vegetables, garbanzos, raisins and couscous in a cute Moroccan broth taste scrumptious internal butter and brown sugar-brushed acorn squash. You can test with distinctive veggies, or upload diced bird. Feel loose to be innovative with your quantities - I commonly freestyle and come to be with leftover stuffing mixture, which tastes remarkable on its very own the next day. For vegetarians, substitute vegetable broth for the chook broth."

Ingredients :

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
half of cup raisins
1 1/2 tablespoons ground cumin
salt and pepper to taste
1 (14 ounce) can bird broth
1 cup raw couscous

Instructions :

Prep : 15M	Cook : 4M	Ready in : 1H

Preheat oven to 350 levels F (a hundred seventy five levels C).
Arrange squash halves reduce facet down on a baking sheet. Bake half-hour, or until smooth. Dissolve the sugar in the melted butter. Brush squash with the butter aggregate, and maintain squash heat whilst preparing the stuffing.
Heat the olive oil in a skillet over medium warmness. Stir in the garlic, celery, and carrots, and prepare dinner 5 minutes. Mix within the garbanzo beans and raisins. Season with cumin, salt, and pepper, and retain to cook dinner and stir until vegetables are tender.
Pour the chicken broth into the skillet, and blend within the couscous. Cover skillet, and flip off warmth. Allow couscous to take in liquid for 5 mins. Stuff squash halves with the skillet aggregate to serve.

Notes :

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