- Prep time
- 15 minutes PT15M
- Cook time
- 45 minutes PT45M
- 4 servings
Savor the classic flavors of Morocco in a delicious roasted acorn squash.
- 2 acorn squashes, washed, halved lengthwise and seeds removed
- 3 tablespoons extra virgin olive oil, divided
- 1 tablespoon plus 1 teaspoon ras el hanout (classic Moroccan spice mix), divided
- ½ yellow onion, small diced
- 1 tablespoon minced garlic
- 10 ounces vegetable stock
- 1 tablespoon kosher salt
- 1 cup couscous, uncooked
- 1 cup cooked garbanzo beans, drained and rinsed
- ½ cup dried cherries or raisins
- ½ cup pistachios, toasted
Preheat oven to 350°F.
Brush 1 tablespoon of olive oil on the inside of the acorn squash halves and season with 1 tablespoon ras el hanout. Place cut-side down on a foil-lined baking sheet and bake for 30 minutes or until tender.
In a large sauté or medium sauce pan, heat 1 tablespoon olive oil over medium heat. Add onion and remaining ras el hanout and cook 5 minutes, then add garlic and cook until fragrant. Add stock and salt and bring to a simmer.
Coat the dry couscous with remaining olive oil, then add garbanzo beans, cherries or raisins and couscous to the hot liquid. Stir, cover and remove from heat. Let sit 5–10 minutes, then remove cover, fluff gently with a fork and fold in pistachios.
Stuff the squash halves with the couscous mixture. Serve immediately or assemble and reheat when ready to eat.