Couscous Stuffed Acorn Squash
Created by TexasRanchGal on October 12, 2012
- Servings: 3
- Prep Time: 15m
- Cook Time: 45m
- Recipe #6781
Ingredients
- 2 tablespoons brown sugar
- 2 tablespoons melted butter
- 1 large acorn squash, halved and seeded
- 3 tablespoons olive oil
- 1 small onion, diced
- 2 celery stalks, finely diced
- 2 carrots, finely diced
- 1 cup; garbonzo beans, drained
- 1/2 cup raisens
- 1 to 1 1/2 tablespoons ground cumin
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon salt
- Pepper
- 2 garlic cloves, finely minced
- 1 (14 ounce) can chicken broth
- 1 cup uncooked couscous
How to Make
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Step 1: Peheat oven to 350 degrees F.
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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.
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Step 3: Heat 3 tablespoons olive oil in a skillet over medium heat. Stir in the chopped onion, celery, and carrots, and cook 5 minutes. Mix in the garbanzo beans and raisins. Season with cumin, cayenne pepper, salt, and pepper, and continue to cook and stir until vegetables are tender. Just a couple of minutes before the vegetables are tender, add garlic and continue cooking 2 minutes.
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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 Facts
- Serving Size: 1 (546 g)
- Calories 1173.1
- Total Fat - 63 g
- Saturated Fat - 13 g
- Cholesterol - 168.4 mg
- Sodium - 472.8 mg
- Total Carbohydrate - 97.9 g
- Dietary Fiber - 9.8 g
- Sugars - 12.1 g
- Protein - 52.9 g
- Calcium - 312.3 mg
- Iron - 5.9 mg
- Vitamin C - 17.5 mg
- Thiamin - 0.4 mg