http://iatethat.com/2009/08/moroccan-stuffed-acorn-squash-and-arugula-salad/?utm_source=rss&utm_medium=rss&utm_campaign=moroccan-stuffed-acorn-squash-and-arugula-salad Thu, 17 Nov 2011 14:03:37 +0000 hourly 1 http://iatethat.com/2009/08/moroccan-stuffed-acorn-squash-and-arugula-salad/comment-page-1/#comment-1586 The Fork and The Road, LLC | Acorn Squash Results Sun, 31 Oct 2010 23:49:21 +0000 http://iatethat.com/?p=377#comment-1586 [...] 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/ [...] […] 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/ […]

]]> http://iatethat.com/2009/08/moroccan-stuffed-acorn-squash-and-arugula-salad/comment-page-1/#comment-136 Ben Frank Wed, 07 Oct 2009 16:15:43 +0000 http://iatethat.com/?p=377#comment-136 sara, thanks! i love your site! its beautiful! sara, thanks! i love your site! its beautiful!

]]> http://iatethat.com/2009/08/moroccan-stuffed-acorn-squash-and-arugula-salad/comment-page-1/#comment-134 Sara Tue, 06 Oct 2009 23:15:17 +0000 http://iatethat.com/?p=377#comment-134 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! 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!

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