Friday, October 30, 2009

A recipe worth posting

Last night for dinner we had Moroccan-Style Stuffed Acorn Squash.  It was apparently a big hit, because Tim's comment was "this is a recipe worth posting on the blog."  I have to admit, it was quite delicious... and it was super easy.  I served it with collard greens that I sauteed with ginger, garlic, red onion, red and green bell peppers, olive oil, a little salt and pepper, and some crushed red pepper.  I love Fall and all the scrumptious foods that go along with it! Try this yourself - you won't be disappointed!

Here's the recipe (from this website)


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
1 cup uncooked couscous


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.

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