Stuffed Acorn Squash

[Guest guest]

My mom bought an acorn squash.I am not a soup eater, I don't like it, so I made

Morracan Stuffed Acorn Squash.It's from Allrecipes.com.It uses couscous, which I

hadn't tried yet.I liked it,but thought my spices might be a bit old, and it may

have needed more salt.

 

Before I cut the squash,I kind of slit it,and then I microwaved it for 2

minutes,and let it sit.

 

Here is the recipe...I did use chicken stock..I wasn't about to go to Hy-vee

durring the Chief's game and buy a can of vegetable stock, no way. I don't miss

football games...I thought about it...but no way...It needs a bit more salt,and

more spices. I then cleaned the seeds,and roasted them in a spice mix and oilve

oil. They taste like popcorn.

 

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

1/2 cup raisins

1 1/2 tablespoons ground cumin

salt and pepper to taste

1 (14 ounce) can vegi broth

1 cup uncooked couscous

Directions

 

1.Preheat oven to 350 degrees F (175 degrees C).

2.Arrange squash halves cut side down on a baking sheet. Bake 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.

3.Heat the olive oil in a skillet over medium heat. Stir in the garlic, celery,

and carrots, and cook 5 minutes. Mix in the garbanzo beans and raisins. Season

with cumin, salt, and pepper, and continue to cook and stir until vegetables are

tender.

4.Pour the broth into the skillet, and mix in the couscous. Cover skillet, and

turn off heat. Allow couscous to absorb liquid for 5 minutes. Stuff squash

halves with the skillet mixture to serve.

Nutritional Information

Amount Per Serving Calories: 502 | Total Fat: 11.7g | Cholesterol: 10mg

 

 

--Rhonda