Moroccan-Styled Stuffed Acorn Squash

From ****.***

Vegetables, garbanzos, raisins and couscous in a 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. For vegetarians, substitute vegetable broth for the chicken broth.

Ingredients:

2 tablespoons brown sugar                        1 cup garbanzo beans, drained
1 tablespoon butter, melted                       1/2 cup raisins
2 large acorn squash, halved & seeded       1 1/2 tablespoons ground cumin
2 tablespoons olive oil                                salt and pepper to taste
2 cloves garlic, chopped                             1 (14 ounce) can chicken broth
2 stalks celery, chopped                            1 cup uncooked couscous
2 carrots, chopped

Directions:

1. Preheat oven to 350 degrees.

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 chicken 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.

[peekawho]

I wonder if this is as good as the Morrocan Stewed Chicken?   I dearly love that dish.

I'm browsing for recipes for dinner tonight.  

[1nana]

What do you mean, if it's as good? It's better!

It's got a totally different taste, very filling.