- 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 chicken broth or vegetable broth
- 1 cup uncooked couscous
Preheat the oven to 350 degrees F.
Arrange the squash halves cut side down on a baking sheet. Bake them for 30 minutes, or until tender. Dissolve the sugar in the melted butter. Brush the squash with the butter mixture, and keep it warm while preparing the stuffing.
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 and raisins. Season with the cumin, salt, and pepper, and continue to cook and stir the mixture until the vegetables are tender.
Pour the broth into the skillet, and mix in the couscous. Cover the skillet, and turn off the heat. Allow the couscous to absorb liquid for 5 minutes. Stuff the squash halves with the skillet mixture to serve.
- Yields: 4 servings
- Preparation Time: 1 hour
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