Moroccan-Style Stuffed Acorn Squash Popular Recipes

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Moroccan-Style Stuffed Acorn Squash

"Vegetables, garbanzos, raisins and couscous in a cute Moroccan broth flavor delicious inner butter and brown sugar-brushed acorn squash. You can test with distinct veggies, or upload diced chook. Feel loose to be innovative along with your amounts - I normally freestyle and come to be with leftover stuffing mixture, which tastes super on its very own day after today. For vegetarians, replacement vegetable broth for the hen broth."

Ingredients :

2 tablespoons brown sugar
1 tablespoon butter, melted
2 big acorn squash, halved and seeded
2 tablespoons olive oil
2 cloves garlic, chopped
2 stalks celery, chopped
2 carrots, chopped
1 cup garbanzo beans, tired
half of cup raisins
1 1/2 tablespoons floor 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 stages F (175 levels C).
Arrange squash halves reduce facet down on a baking sheet. Bake half-hour, or till gentle. Dissolve the sugar inside the melted butter. Brush squash with the butter mixture, and preserve squash heat whilst making ready the stuffing.
Heat the olive oil in a skillet over medium warmth. Stir inside the garlic, celery, and carrots, and cook dinner five minutes. Mix within the garbanzo beans and raisins. Season with cumin, salt, and pepper, and keep to cook dinner and stir till veggies are tender.
Pour the chook broth into the skillet, and blend in the couscous. Cover skillet, and turn off warmth. Allow couscous to soak up liquid for five mins. Stuff squash halves with the skillet aggregate to serve.

Notes :

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