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)

1. Arrange sqush halves cut side down in baking pan and cook in 350 deg oven for 35-40 min., or until tender.
2. Dissolve the sugar in the melted butter and brush on the squash halves. Keep halves warm if stuffing not ready.
3. 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.
4. 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.

Serves: 6       Total cook time: 45 min.
Source: Allrecipes