Moroccan Stuffed Acorn Squash RecipeOrigin: Morocco Period: Traditional |
Ingredients:
2 tbsp brown sugar 
Moroccan Stuffed Acorn Squash Preparation:Method:Place the acorn squash halves cut-side down on a lightly-oiled baking tray and place in an oven pre-heated to 180°C. Bake for 30 minutes, or until tender. Meanwhile dissolve the sugar by mixing into the melted sugar. When the squash halves are ready brush them liberally with this mixture and set aside to keep warm. Add the olive oil to a frying pan and use to fry the garlic, celery and carrots for 5 minutes. Mix-in the chickpeas and raisins then add the cumin and Ras el hanout before seasoning with salt and pepper. Continue cooking for about 10 minutes, or until all the vegetables are tender before adding the chicken stock. Bring to a simmer then add the couscous. Cover the pan and take off the heat. Allow the couscous to cook for 5 minutes, undisturbed. Use this mixture to stuff the squash halves and serve immediately. |
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