Moroccan-Style Stuffed Acorn Squash

Sage had to work late yesterday for a tournament with an awards dinner afterwards, so I decided to make a meatless meal that I wasn't sure if he'd like. After a few bites, I knew he would, so it was fortunate he didn't eat much at work. I wouldn't have thought of this combo on my own, but it was one of my favorite dinners I've had lately!

I used less couscous and way more veggies and chickpeas, and I thought it was perfect. I wasn't so sure about raisins in my dinner, but they really make the meal. I added yellow bell pepper, but its beautiful color faded right in, so next time I'll use red instead for more contrast. Originally, the only spice it called for was cumin. While I like cumin, I like it in smaller amounts, so I reduced it and added some other spices used in Moroccan cooking.

The recipe called for brushing the roasted squash halves with butter and brown sugar (or honey or maple syrup) before stuffing, but I forgot. I'm glad I did, because it wasn't neccesary and would've been a waste of calories. The squash tasted very nice with paired with the couscous stuffing and made a pretty presentation, but the couscous would be a terrific side dish on its own. My version makes more than you can stuff in two squash halves, which I wanted, but there weren't any leftovers as I'd hoped for. If you're not a fan of vegetarian meals, cooked chicken could easily be added to this meal.

adapted from allrecipes.com

1 large acorn squash, halved and seeded
2 tablespoons olive oil
2 cloves garlic, chopped
1 stalk celery, finely chopped

1/2 small onion, chopped

1/2 yellow or red bell pepper, chopped
1 carrot, finely chopped (I used about 9 small baby carrots)
1 (16 oz) can garbanzo beans, drained and rinsed
1/4 cup raisins
1 tsp ground cumin

1 tsp ground coriander

1/4 tsp tumeric

1/4 tsp cinnamon
salt and pepper, to taste
2/3 cup vegetable or chicken broth
1/3 cup uncooked couscous

Preheat oven to 350 degrees F (175 degrees C). Arrange squash halves cut side down on a baking sheet. Bake 30 minutes, or until tender. Keep squash warm while preparing the stuffing.

Meanwhile, heat the olive oil in a skillet over medium heat. Stir in the garlic, celery, onion, pepper and carrots, and cook 5 minutes. Mix in the garbanzo beans and raisins. Season with cumin, coriander, tumeric, cinnamon, salt, and pepper, and continue to cook and stir until vegetables are tender.

Pour the broth into the skillet, and mix in the couscous. Cover skillet, and turn off heat. Allow couscous to absorb liquid for 5 minutes. Taste and adjust seasonings if needed. Stuff squash with couscous mixture to serve.