Moroccan Stuffed Acorn Squash
I love exploring the flavors of foreign cuisines. Each country has their own unique way of doing things, that gives an exciting new twist to many foods. If you haven’t already, I highly suggest looking into the different flavors from around the world. I think that knowing different flavor combinations helps expand your cooking and keeps you from making the same dish over and over again.
This week I had some squash from my mom’s farm that needed to be used. I was in the mood for something a bit sweeter, so I decided on this Moroccan-style recipe. This dish has the perfect balance of sweet and savory. The raisins are a definite must, I even decided to add a few more to the recipe. It can also easily be made vegan/vegetarian by using vegetable broth and taking out the chicken. This recipe is simple to put together but looks sophisticated, a great idea for dinner guests.
Moroccan Stuffed Acorn Squash
- 2 large chicken breasts boneless, skinless
- 2 tbsp brown sugar
- 2 tbsp butter melted
- 2 large acorn squash halved, seeded
- 2 tbsp olive oil
- 3 cloves garlic minced
- 2 stalks celery chopped
- 2 large carrots chopped
- 1 cup garbanzo beans drained
- 1/2 cup raisins I would suggest adding a few more
- 1 tbsp ground cumin or to taste
- salt & pepper to taste
- 1 14 oz can chicken broth
- 1 cup uncooked quinoa
- Preheat the oven to 350F. Arrange the squash halves, cut-side down, on a baking sheet and bake until soft (about 30 minutes).
- Season the chicken breasts with salt and pepper and bake along-side the squash until cooked (about 30 minutes).
- While the squash is cooking, heat the oil in a large skillet over medium heat. Stir in the carrots and celery and saute until soft (about 5 minutes), then add the garlic and cook for an additional minute.
- Once the squash and chicken are ready, remove them from the oven and flip the squash.
- Combine the brown sugar and melted butter and brush over the squash. Cover to keep warm.
- Dice the chicken to add to the mixture.
- Stir the garbanzo beans, chicken and raisins into the mixture and season the mixture with the cumin, salt and pepper. Continue to cook until heated through and vegetables are tender (about 3 minutes).
- Pour the chicken broth into a separate saucepan and cook the quinoa until all of the broth is absorbed and quinoa is tender (about 10 minutes).
- Combine the quinoa and chicken mixture and spoon into each squash halve.
- Serve with additional filling if desired.
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Gorgeous! I’ve made stuffed peppers and zucchini before, but I’ve never tried acorn squash. This looks delicious.
Thanks! Yeah this one is good because it is a little bit sweet, unlike the stuffed zucchini and pepper recipes I have made.
love this idea!!! congrats on top 9 🙂
This is great! I actually just did something VERY similar to this, but I chopped and then roasted the squash because I served it to my little girl. Great picture! http://squashblossombabies.wordpress.com/2011/01/27/moroccan-spiced-acorn-squash-and-couscous/
Awesome! It’s funny how texture can affect a kid’s opinion of food.
Now this looks really good! I’m quite a fan of all things squash, zucchini and eggplants. This is one thing I gotta try. I’m taking cooking lessons at the moment and would love to try making this… hopefully it’ll come out as appetizing as the pictures.
I just made this the other night and it was FANTASTIC!! I had to sub couscous for quinoa and I skipped the chicken, but other than that I followed the recipe exactly. It was honestly the best meal I have possibly ever made for myself! Definitely turning this into a staple.
That is awesome to hear! Couscous is more authentic for Moroccan dishes anyway. =)
i just discovered you on Foodbuzz and I love your blog’s tagline! Thanks for sharing such a healthy recipe.
Reporting back regarding making this recipe for 60 for a luncheon last week. Huge success, everyone cleaned their plate, and attendees & chair of group said it was the best menu we’ve served all year. Baking 60 1/2 squash in two ovens was most time consuming, and some squashes cooked slower than others. We soaked the raisins in sherry overnight, and used Tyson’s seasoned/grilled frozen chicken breasts. 10 recipes for 60 people way, way too much. Should have only made 6-7 times the recipe. 10cups of quinoa made enough to serve an army. Eliminated chicken for two servings for those who wanted vegetarian. One of the kitchen helpers took some leftovers and her great-grandson age 4 could get enough of it. Loved it. Unusually for a kid to like the many flavors in this recipe. I highly recommend, add to my repetoire of especially good meals.
That is so great to hear! Sorry about the excess quinoa, but I am so glad they all loved it!