Preheat oven to 350° F

A good vegetarian supper dish. I substituted black beans for garbanzo, and currants for raisins.

Ingredients:

2 large 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, grated

1 cup garbanzo beans

1/2 cup raisins

1-1/2 Tbsp ground cumin

salt and pepper to taste

1-1/2 cups chicken broth

1 cup uncooked couscous

Serves 4

Method:

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

Dissolve the sugar in the melted butter. Brush squash with the butter mixture, and keep squash warm while preparing the stuffing.

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

Mix in the beans and raisins. Season with cumin, salt and pepper and continue to cook until vegetables are tender.

Pour chicken broth into the skillet, and mix in the couscous. Cover skillet and turn off heat. Allow couscous to absorb liquid for 5 minutes.

Stuff squash halves with the skillet mixture to serve.

Source: Allrecipes.com Aug, 2016