- 2 tbs Brown sugar
- 1 tbs Butter, melted
- 1 lg Acorn Squash, halved and seeded
- 2 tbs Olive oil
- 2 Cloves garlic, shopped
- 2 Celery stalks, chopped
- 2 carrots, chopped
- 1 cup Garbanzo beans, drained and chopped
- 1/2 cup Raisins
- 1 1/2 tbs Ground cumin
- To Taste Salt and pepper
- 1 can Chicken broth
- 1 pkg (6.25 oz) Uncooked couscous
Preheat oven to 350F.
Arrange squash, insides down, in a glass dish and bake for 30 minutes or until tender. Dissolve the sugar in the melted butter. Brush squash with butter mixture and keep warm while preparing stuffing.
Heat the oil in a skillet over medium heat. Stir in the garlic, celery, and carrots and cook for 5 minutes. Mix in the beans and raisins. season with cumin, salt, and pepper and continue to cook and stir until the veggies are tender.
Pour the chicken broth into the skillet and mix in the couscous. Simmer about 5 minutes, uncovered, stirring occationally. Let set for another 5 minutes before stuffing squash halves with the skillet mixture to serve.
~*ENJOY!*~
**When I made this recipie I used some items I had on hand... I substituted the acorn squash for butternut squash and the raisins for craisins.**
