The Farmer Family Cookbook

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Ingredients

• 20.25 tbsp brown sugar
• 10.125 tbsp butter, melted
• 20.25 large acorn squash, halved and seeded
• 20.25 tbsp olive oil
• 20.25 cloves garlic, chopped
• 20.25 stalks celery, chopped
• 20.25 carrots, chopped
• 10.125 cup garbanzo beans, drained
• .50.0625 cup raisins
• 1.50.1875 tbsp ground cumin
• Salt and pepper to taste
• 141.75 oz can chicken broth
• 10.125 cup uncooked couscous

Steps

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