Curry-Couscous Stuffed Acorn Squash

Ingredients:
2 tablespoons brown sugar
1 tablespoon butter, melted
2 large acorn squash, halved and seeded
2 tablespoons olive oil (substitute vegetable broth to make recipe healthier)
2 cloves garlic, chopped
2 stalks celery, chopped
2 large carrots, chopped
1/4 cup chickpeas
1/2 cup diced onion
1/2 cup raisins
1 1/2 tablespoons curry powder
Salt and pepper to taste
1 (14 ounce) canned vegetables
1 cup uncooked couscous
1/2 teaspoon red pepper flakes (if desired)

Directions:
*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.
*Dissolve the sugar in the melted butter.
*Brush squash with the butter mixture, and keep squash warm while preparing the stuffing.
*Heat the olive oil (or 2T broth) in a skillet over medium heat.
*Stir in the onion, celery, and carrots, and cook 5 minutes
*Add garlic and cook 1 more minute.
*Mix in the chickpeas and raisins.
*Season with curry, salt, and pepper, and continue to cook and stir until vegetables are tender.
*Pour the chicken broth into the skillet, and mix in the couscous.
*Cover skillet, and turn off heat.
*Allow couscous to absorb liquid for 5 to 7 minutes.
*Stuff squash halves with the skillet mixture to serve.

Submitted by: Tara Morrissey
Personal Note: This is a fall favorite of mine... you can also add other seasonal veggies to the couscous mixture: Yellow squash, zucchini and mushrooms are all great as well.

Serves: 4

Submitted by: Tara Morrissey