====== Moroccan-Style Stuffed Acorn Squash ======

  * 3 med acorn squash - halved and seeded
  * 1 Tbsp butter - melted
  * 2 Tbsp brown sugar
  * 2 Tbsp olive oil
  * 2 cloves garlic - chopped
  * 2 stalks celery - chopped
  * 2 carrots - chopped
  * 1 cup garbanzo beans - drained
  * 1/2 cup raisins
  * 2 tsp ground cumin
  * salt and pepper to taste
  * 1 - 14oz (can) vegetable broth
  * 1 cup uncooked couscous
  * 1/2 cup cashews - chopped (optional)

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  - Arrange sqush halves cut side down in baking pan and cook in 350 deg oven for 35-40 min., or until tender.
  - Dissolve the sugar in the melted butter and brush on the squash halves. Keep halves warm if stuffing not ready.
  - While the squash is cooking heat the oil in a large skillet and stir in the garlic, celery, and carrots, and cook 5 min. Mix in the garbanzo beans and raisins. Season with cumin, salt, pepper, and continue to cook and stir until vegetables are tender.
  - Pour the broth into the skillet and heat to boiling. Add the couscous and cashews (optional), remove from heat, cover, and allow to absorb liquids for 5 min. Stuff the squash halves with the mixture and serve.

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  Serves: 6       Total cook time: 45 min.
  Source: Allrecipes
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{{tag>food vegetarian maincourse vegan}}