Moroccan Stuffed Acorn Squash and Arugula Salad

20090824 - Moroccan Stuffed Acorn Squash

Our friend Monica loves to gar­den. So much so that she plants WAY too much and gives tons of home-grown fruits and veg­eta­bles away to her very lucky friends. We received an acorn squash from her along with a bunch of other stuff. For the acorn squash we decided that stuff­ing it some­how would make for a great main dish. We found a cou­ple ideas online for stuffed squash recipes but one that inspired us the most was influ­enced by fla­vors from Morocco. For more pic­tures and the full recipe, keep reading.

After spend­ing some time pulling from sev­eral recipes, I went to work on this won­der­ful din­ner. It’s hearty and sat­is­fy­ing and a per­fect accom­pa­ni­ment to the tremen­dous fall-like weather we’ve had here in Nashville the last few days. The sweet­ness of the raisins apples and car­rots work per­fectly with the savory broth. Serve it with a quick arugula salad with chévre, grape toma­toes & pine nuts with a bal­samic driz­zle and you’ve got a fan­tas­tic meal.

Moroccan Stuffed Acorn Squash

1 large acorn squash, halved and seeded
1 tbsp. olive oil
1 clove gar­lic, chopped
1/4 cup onion, chopped
1 car­rot, chopped
1/2 cup gar­banzo beans, drained
1/4 cup raisins
1 small apple, cored and chopped
1 tsp. ground cumin
1 tsp. curry pow­der
1/4 tsp salt
1/8 tsp freshly ground black pep­per
1 cup chicken or veg­etable broth
1/2 cup dry cous­cous
4 tsp. brown sugar
2 tsp. butter

Preheat oven to 350º F.

Arrange squash halves cut side down on a bak­ing sheet. Bake 30 – 35 min­utes, or until tender.

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Heat the olive oil in a skil­let over medium heat. Stir in the gar­lic, onion, and car­rots, and cook 5 minutes.

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Mix in the gar­banzo beans, apple and raisins. Add cumin, curry pow­der, salt, and pep­per, and con­tinue to cook and stir until veg­eta­bles are tender.

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Add the broth and stir in the cous­cous. Cover skil­let and turn off heat, allow­ing cous­cous to absorb liq­uid for 5 min­utes. By this time the squash should be done cook­ing. Add brown sugar to but­ter and microwave on high for 30 sec­onds. Brush squash with the but­ter mix­ture imme­di­ately. Stuff squash halves with the skil­let mixture.

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2 Comments

  1. Posted October 6, 2009 at 6:15 pm | Permalink

    What a lovely site you have! I adore these fla­vors and there is some­thing so intrigu­ing about food withIn food. (spo­ken like a true eater!). Great work!

  2. Posted October 7, 2009 at 11:15 am | Permalink

    sara, thanks! i love your site! its beautiful!

One Trackback

  • By The Fork and The Road, LLC | Acorn Squash Results on October 31, 2010 at 6:49 pm

    […] Here’s the orig­i­nal recipe: Moroccan Stuffed Acorn Squash 1 large acorn squash, halved and seeded 1 tbsp. olive oil 1 clove gar­lic, chopped 1/4 cup onion, chopped 1 car rot, chopped 1/2 cup gar­banzo beans, drained 1/4 cup raisins 1 small apple, cored and chopped 1 tsp. ground cumin 1 tsp. curry pow­der 1/4 tsp salt 1/8 tsp freshly ground black pep per 1 cup chicken or veg­etable broth 1/2 cup dry cous­cous 4 tsp. brown sugar 2 tsp. but­ter Preheat oven to 350º F. Arrange squash halves cut side down on a bak­ing sheet. Bake 30 – 35 min­utes, or until ten­der. Heat the olive oil in a skil­let over medium heat. Stir in the gar­lic, onion, and car rots, and cook 5 min­utes. Mix in the gar­banzo beans, apple and raisins. Add cumin, curry pow­der, salt, and pep­per, and con­tinue to cook and stir until veg­eta­bles are ten­der. Add the broth and stir in the cous­cous. Cover skil­let and turn off heat, allow­ing cous­cous to absorb liq­uid for 5 min­utes. By this time the squash should be done cook­ing. Add brown sugar to but­ter and microwave on high for 30 sec­onds. Brush squash with the but­ter mix­ture imme­di­ately. Stuff squash halves with the skil­let mix­ture. From http://iatethat.com/2009/08/moroccan-stuffed-acorn-squash-and-arugula-salad/ […]

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