Recipe

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• 2 tbsp brown sugar
• 1 tbsp butter, melted
• 2 large acorn squash (halved and seeded )
• 2 tbsp olive oil
• 2 garlic cloves, chopped
• 2 stalks celery, chopped
• 2 carrots, chopped
• 1 cup garbanzo beans, drained
• 1/2 cup raisins
• 1 1/2 tbsp ground cumin
• salt and pepper
• 14 oz chicken broth
• 1 cup couscous, uncooked

• 1 Preheat oven to 350 degrees F (175 degrees C).
• 2 Arrange squash halves cut side down on a baking sheet.
• 3 Bake 30 minutes, or until tender.
• 4 Dissolve the sugar in the melted butter. Brush squash with the butter mixture, and keep squash warm while preparing the stuffing.
• 5 Heat the olive oil in a skillet over medium heat.
• 6 Stir in the garlic, celery, and carrots, and cook 5 minutes.
• 7 Mix in the garbanzo beans and raisins. Season with cumin, salt, and pepper.
• 8 continue to cook and stir until vegetables are tender.
• 9 Pour the chicken broth into the skillet, and mix in the couscous.
• 10 Cover skillet, and turn off heat.
• 11 Allow couscous to absorb liquid for 5 minutes.
• 12 Stuff squash halves with the skillet mixture to serve.