Moroccan-Style Stuffed Acorn Squash Recipe

Recipesfull introduces to you: New Year's Recipes. (Moroccan-Style Stuffed Acorn Squash Recipe). Vegetables, garbanzos, raisins and couscous in a lovely 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 - I usually freestyle and end up with leftover stuffing mixture, which tastes great on its own the next day. For vegetarians, substitute vegetable broth for the chicken broth.

Brief

Prep 15 mins

Cook: 45 mins

Total: 1hr

Servings: 4

Yield: 4 servings

Moroccan-Style Stuffed Acorn Squash Recipe

Ingredients

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

½ cup raisins

1 ½ tablespoons ground cumin

salt and pepper to taste

1 (14 ounce) can chicken broth

1 cup uncooked couscous

How to Make Cassoulet

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Directions

Step 1

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

Step 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.

Step 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.

Step 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.

Nutritional Information

Moroccan-Style Stuffed Acorn Squash Recipe

Servings Per Recipe:4

Calories: 502

% Daily Value *

Protein: 11.2g 22%

Carbohydrates: 93.8g 30%

Dietary Fiber: 10.7g 43%

Sugars: 15.4g

Fat: 11.7g 18%

Saturated Fat: 3g 15%

Cholesterol: 10.1mg 3%

Vitamin A Iu: 7455.1IU 149%

Niacin Equivalents: 5.7mg 44%

Vitamin B6: 0.9mg 58%

Vitamin C: 38.1mg 63%

Folate: 120.2mcg 30%

Calcium: 180.6mg 18%

Iron: 5.3mg 29%

Magnesium: 140.4mg 50%

Potassium: 1464.2mg 41%

Sodium: 728mg 29%

Thiamin: 0.5mg 55%

Calories From Fat: 105.1

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.