Moroccan-Style Stuffed Acorn Squash

Name: Moroccan-Style Stuffed Acorn Squash
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
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; 0.5 cup raisins; 1.5 tablespoons ground cumin; 1 pinch salt and pepper to taste; 1 (14 ounce) can chicken broth; 1 cup uncooked couscous

4.5

(463)

341 Reviews

11 Photos

Moroccan-style stuffed acorn squash brushed with melted butter and brown sugar, then filled with vegetables, garbanzos, raisins, and couscous in a lovely Moroccan broth. 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.

Recipe by TRUCKERDOO

Updated on January 15, 2023

close up view of Moroccan-Style Stuffed Acorn Squash with couscous and chickpeas in a white baking dish

11

Prep Time:

15 mins

Cook Time:

45 mins

Total Time:

1 hr

Servings:

4

Jump to Nutrition Facts

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
1 pinch salt and pepper to taste
1 (14 ounce) can chicken broth
1 cup uncooked couscous

Directions

Preheat the oven to 350 degrees F (175 degrees C).
Arrange squash halves cut-side down on a baking sheet. Bake until tender, about 30 minutes.
Dissolve sugar in melted butter. Brush squash with butter mixture; keep squash warm while preparing stuffing.
Heat olive oil in a skillet over medium heat. Stir in garlic, celery, and carrots; cook for 5 minutes. Mix in garbanzo beans and raisins. Season with cumin, salt, and pepper. Continue to cook and stir until vegetables are tender.
Pour chicken broth into the skillet, then mix in couscous. Cover the skillet and turn off heat. Allow couscous to absorb liquid for 5 minutes.
Stuff squash halves with the skillet mixture and serve.

Nutrition Facts (per serving)

502	Calories
12g	Fat
94g	Carbs
11g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 502
% Daily Value *
Total Fat 12g	15%
Saturated Fat 3g	15%
Cholesterol 10mg	3%
Sodium 728mg	32%
Total Carbohydrate 94g	34%
Dietary Fiber 11g	38%
Total Sugars 15g
Protein 11g
Vitamin C 38mg	191%
Calcium 181mg	14%
Iron 5mg	29%
Potassium 1464mg	31%

* 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.