Moroccan - Style Stuffed Acorn Squash

The warm spices of India and surrounding area, are ever becoming a fast favourite and go-to when preparing a delightful dish for supper. We were given an acorn squash and I had no idea what to do with it. I'd never had an acorn squash before, but was up for the challenge. I googled possible recipes and stumbled upon the one I'm about to share with you on allrecipes.com. I thought I'd give it a whirl and see what happens.

The results were quite delicious. I would like to say that I savoured every mouthful, however the truth is, I was so hungry, and this dish so good, I pretty much scarfed it down in 30 seconds flat. :) I don't recommend eating it that fast though. :) So, with that said, go pick yourself up an acorn squash and give it a try! Enjoy!

MOROCCAN-STYLE STUFFED ACORN SQUASH

(gluten-free, vegetarian)

Ingredients:

(serves 2)

1 Tbsp brown sugar

1 1/2 tsp butter, melted

1 Lg acorn squash, halved and seeded

2 Tbsp olive oil

2 clove organic garlic, chopped

2 stalk organic celery, chopped

2 carrots, chopped

1 cup organic garbanzo beans, drained (if using dry organic garbanzo beans, soak overnight before using)

1 1/2 Tbsp ground cumin

salt and pepper to taste

14 ounces organic vegetable broth

1 cup uncooked couscous

Directions:

- Preheat the oven to 350 degrees

- Arrange squash halves, cut side down, on a baking sheet. Bake for 30 minutes, or until tender. Dissolve the sugar in the melted butter. Brush squash with the butter mixture and keep squash warm while preparing the stuffing.

cut squash in half and scoop out the seeds

After squash is cooked, brush with brown sugar/butter mixture

Keep squash warm while preparing the stuffing.

Get your stuffing ingredients together and ready

- Heat the olive oil in a skillet over medium heat. Stir in the garlic, celery, and carrots, and cook for 5 minutes. Mix in the garbanzo beans. Season with cumin, salt and pepper and continue to cook and stir until vegetables are tender.

- Pour the vegetable broth into the skillet/deep frying pan and mix in the couscous. Cover the pan and turn off the heat. Allow the couscous to absorb the liquid for 5 minutes.

- Stuff squash halves with the mixture.

- Serve hot and enjoy!

Happy Eating!