Moroccan Acorn Squash
Moroccan Acorn Squash
I came up with this recipe because I wanted to use up some leftover cooked acorn squash and couscous, and it has turned into one of my family's favorite dishes! Just stuff the squash with couscous and bake until warmed through, and voila -- a great Sunday night dinner! It can also be a great alternative Thanksgiving dish for those who don't eat turkey.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Allergens: Wheat
- Servings: 4
Ingredients
- 2 large acorn squash (halved, seeded)
- 1 tablespoon vegan butter (melted)
- 2 tablespoons olive oil
- 2 cloves garlic (chopped)
- 2 stalks celery (chopped)
- 2 carrots (chopped)
- 1 cup garbanzo beans (cooked, drained)
- 1 cup dried cranberries
- 1/2 tablespoon toasted cumin seeds (ground)
- Salt & pepper
- 1 cup pearl couscous
- 14 oz vegetable broth
- 1/2 cup walnuts (chopped)
- 1/2 tablespoon lemon juice
- 2 tablespoons brown sugar
Instructions
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Preheat oven to 350 degrees F.
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Place squash halves on baking sheet cut side down, then bake until tender (about 30-45 minutes).
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While squash is in oven, heat olive oil in skillet over medium heat.
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Stir in garlic, celery, and carrots, then cook for 5 minutes.
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Mix in garbanzo beans and cranberries.
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Season with cumin, salt, and pepper, and continue to cook and stir until vegetables are tender.
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In separate skillet, pour in vegetable broth, then add couscous and walnuts.
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Cover skillet with lid and let cook for 5 minutes.
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Turn off heat and allow couscous mixture to sit for 5 minutes, absorbing all liquid.
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Squeeze in lime juice and fluff couscous with fork.
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Add veggies to couscous and mix well.
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Take squash halves out of oven and set aside.
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Dissolve sugar in melted butter.
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Brush squash halves with sugar and butter mixture.
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Stuff squash halves with couscous and veggies, then bake until warmed through (about 5 minutes).
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Let cool then serve.