To my amazement, my husband enjoyed these. Yummy!
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
- 1 (14 oz) can chicken broth
- 1 cup uncooked couscous (I used the pearl kind; any will do)
NOTE: I didn’t have celery, so I doubled up on the carrots. Worked just fine.
- Preheat oven to 350 degrees.
- Arrange squash halves – cut side down – on a baking sheet. Bake 30 minutes, or until tender. Dissolve sugar in melted butter. Brush squash with butter mixture. 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 until vegetables are tender.
- Pour 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.
You will likely have leftover stuffing…it tastes pretty good all by itself. I had it for lunch the next day since all the squash were gone. 🙂