Ingredients
-
2
-
1
-
2
-
2
-
2
-
2
-
2
-
1
-
1/2
-
1 1/2
-
-
14
-
1
-
-
Directions
Moroccan-Style Stuffed Acorn Squash, This sounds like a very interesting recipe Found on the Allrecipes com website It was submitted by Truckerdoo Here’s his introduction Vegetables, garbanzos, raisins and couscous in a lovely Moroccan broth taste delicious inside butter and brown sugar-brushed acorn squash You can experiment with different vegetables, or add diced chicken Feel free to be creative with your amounts – I usually freestyle and end up with leftover stuffing mixture, which tastes great on its own the next day For vegetarians, substitute vegetable broth for the chicken broth , This was good, but I felt it needed a little more sweetness Next time I’ll add some honey to the couscous , Loved the exotic flavors, but not too spicy This is a great way to use some of the squash harvested in the fall I will definitely make this again
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Preheat Oven to 350 Degrees F (175 Degrees C). |
|
2
Done
|
Arrange Squash Halves Cut Side Down on a Baking Sheet. |
|
3
Done
|
Bake 30 Minutes, or Until Tender. |
|
4
Done
|
Dissolve the Sugar in the Melted Butter. Brush Squash With the Butter Mixture, and Keep Squash Warm While Preparing the Stuffing. |
|
5
Done
|
Heat the Olive Oil in a Skillet Over Medium Heat. |
|
6
Done
|
Stir in the Garlic, Celery, and Carrots, and Cook 5 Minutes. |
|
7
Done
|
Mix in the Garbanzo Beans and Raisins. Season With Cumin, Salt, and Pepper. |
|
8
Done
|
Continue to Cook and Stir Until Vegetables Are Tender. |
|
9
Done
|
Pour the Chicken Broth Into the Skillet, and Mix in the Couscous. |
|
10
Done
|
Cover Skillet, and Turn Off Heat. |
|
11
Done
|
Allow Couscous to Absorb Liquid For 5 Minutes. |
|
12
Done
|
Stuff Squash Halves With the Skillet Mixture to Serve. |
