Moroccan-Style Stuffed Acorn Squash
I love the sweet and salty, spicy and citrus combination of this protein-dense, antioxidant-laden dish. This is the perfect main that will blow guests way. Not only an eye pleaser, the taste is pretty much flavour perfection. Even the most staunch meat eater will be a believer.
- 2 tbsp Coconut sugar
- 1 tbsp Olive oil
- 2 Large acorn squash halved and seeded
- 1 tbsp Coconut oil
- 2 cloves Garlic chopped
- 1 Onion diced
- 2 stalks Celery chopped
- 2 Carrots chopped
- 1 cups Garbanzo beans cooked and drained
- 1/2 cups Raisins
- 2 tbsp Cumin
- 1 tbsp Turmeric
- 10 OZ Chicken broth
- 4 OZ Fresh orange juice
- 1 cups Uncooked quinoa
- Orange zest and cilantro sprigs
- Arrange squash halves cut side down on a baking sheet. Bake 30 minutes, or until tender.
- Dissolve the sugar in the olive oil. Brush squash with the mixture, and keep squash warm while preparing the stuffing. Heat the coconut oil in a skillet over medium heat. Stir in the onion, garlic, celery and carrots, and cook 5 minutes.
- Mix in the garbanzo beans and raisins. Season with cumin, turmeric, salt, and pepper, and continue to cook and stir until vegetables are tender. Mix in quinoa to coat.
- Pour the chicken broth and orange juice into skillet, cover skillet, and simmer 5 minutes. Turn off heat allow quinoa to absorb liquid. Fluff with fork. Stuff squash halves with the skillet mixture to serve.