Meatless Monday: Moroccan-Style Stuffed Acorn Squash

From AllRecipes.com, submitted by TRUCKERDOO

Personal Note: (Sung to Mexican Hat dance song, I do realize that the song is from a different culture) Mo Mo Mo-roccan! Mo Mo Mo-roccan! Yummy yummy in my tummy. Mo Mo Mo-roccan Mo Mo Mo-roccan, make your tummy happy too! This was so good I licked my acorn squash hull kind of good.

Plan of Attack:

1. Roast Acorn Squash

2. Prepare stuffing

3. Stuff and consume

Ingredients for 2:

Squash:

1 large acorn squash, halved and seeded

½ Tbsp unsalted melted butter

1 Tbsp brown sugar

Stuffing:

1 clove garlic clove, chopped

1 stalk celery, chopped

1 carrot, chopped (no babies, remember?)

½ C garbanzo beans, drained

¼ C Raisins

1 scant Tbsp ground cumin (not quite a Tbsp)

¼ tsp salt

Pepper to taste

1 C veggie broth (or chicken if you NEED a hint of meat)

½ C uncooked couscous

Instructions:

1. Preheat oven to 350 degrees
2. Place acorn squash cut side down on a foil lined baking sheet. Bake 30 minutes, or until tender.
3. Heat olive oil in a nonstick skillet over medium heat. Add garlic, celery and carrots and cook 5 minutes.
4. Mix in garbanzo beans and raisins. Season with cumin, salt and pepper. Cook another 2 minutes.
5. Add broth and mix in couscous; cover and remove skillet from the heat and let sit for 5 minutes while the couscous absorbs the liquid.
6. Once the squash is done, dissolve the brown sugar in the melted butter and brush onto the insides of the squash.
7. Stuff each squash half with stuffing
8. Enjoy!

Nutritional Info, per 1 Squash half:

502 calories

11.7 g total fat

10 mg cholesterol

94 g carbohydrates

10.7 g fiber

11.2 g protein

825mg sodium