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My review
Moroccan-Style Stuffed Acorn Squash
TRUCKERDOO
"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."
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Ingredients
1 h servings 502 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- 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.
Nutrition Facts
Per Serving: 502 calories; 11.7 g fat; 93.8 g carbohydrates; 11.2 g protein; 10 mg cholesterol; 728 mg sodium. Full nutrition
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Reviews
Read all reviews 321440 Ratings
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Most helpful positive review
3/30/2006
Wow, this was great! I didn't think I would like the raisins, but they were perfect. Smells much spicier than it is. I think the spice level is just right. Five stars.
Most helpful critical review
1/6/2011
I love acorn squash but I felt the cumin overwhelmed the squash in this dish.
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3/30/2006
Wow, this was great! I didn't think I would like the raisins, but they were perfect. Smells much spicier than it is. I think the spice level is just right. Five stars.
9/17/2006
Great recipe! My MIL does not like celery, so I added some Granny Smith apple and a little red onion instead. I used low sodium broth and just a pinch of salt which ended up being much too lit...
12/5/2005
This is a great and very easy recipe. One of the best that I have found for couscous. I cook the acorn or butternut squash in the microwave for about 8-9 minutes which is a real time saver. I...
10/17/2007
This was really yummy! However, the veggies didn't get soft enough before the garlic and such started burning and sticking to the pan. So we ate them a little bit crunchy. Oh well. :o) The squas...
11/22/2006
This was pretty good, but a bit bland. My boyfriend hates raisins, and he wasn't won over to liking them in this recipe, either, though I thought the raisins were the best part. I used vegetab...
10/30/2007
This is great! This is the only way we eat Acorn Squash now. It is a great last-minute meal with very little prep - good for when you have run out of meat. As other reviewers have said, it does ...
10/19/2010
Very tasty! I substituted quinoa for the couscous to add some nutritional value, and added a finely diced red bell pepper and small crook-necked squash since they needed to be used up. Dropped...
5/1/2006
Speechless! Made it for the in-laws the first time around and it was a hit! Thank you, thank you, thank you! Ran out of brown sugar, so I used honey instead...turned out great!
11/17/2004
Very yummy. The stuffing was excellent, but the recipe made way too much to fill only two acorn squash. I would either use four squash or cut the stuffing recipe in half next time. Other than...