I’ll admit that I’m not a huge fan of plain baked acorn squash, but I love it stuffed with couscous, garbanzo beans, carrots, peppers, raisins, and apples. Underneath all those delicious ingredients, the acorn squash gives just a hint of sweetness in every bite. Yum!
This recipe is very flexible. Feel free to substitute other fruits or veggies, and if you don’t have some of the spices on hand, omit them or use other ones.
1 tbsp butter 1 tsp cumin
4 acorn squash 1/2 tsp coriander
2 tbsp olive oil 1/2 tsp turmeric
2 cloves garlic, minced 1/2 tsp cinnamon
2 carrots, chopped (small) 1/4 tsp nutmeg
1/2 cup red pepper, chopped 1/4 tsp ginger
1 can garbanzo beans, drained 1/4 tsp salt
1/2 cup raisins 1 14 ounce can chicken or vegetable broth
1/2 cup peeled, chopped apple 1 cup uncooked whole wheat couscous
1. Preheat oven to 350 degrees F.
2. Cut squash in half. Place cut side down on a baking sheet. Bake 30 minutes or until tender. After removing the squash from the oven, spread butter on squash.
3. Meanwhile, heat oil in skillet over medium heat. Add garlic, carrot, and pepper. Cook approximately five minutes. Add garbanzo beans, raisins, and apples. Stir in cumin, coriander, turmeric cinnamon, nutmeg, ginger, and salt.
4. Pour the broth into the skillet and mix in the couscous. Cover and turn off heat. Let sit for five minutes. Then stuff squash halves with the skillet mixture. Serve and enjoy.