Acorn Squash Stuffed with Chickpeas and CousCous
We had dinner with Estie of Del Carmen beans, and brought stuffed acorn squash. She was trying to remember the name in Spanish that night, to no avail. She sent an email with the name, and a recipe she found in Spanish, and translated for us here!
Preparation
CALABAZA BELLOTA (big beautiful pumpkin)
1 Calabaza Bellota (Winter Acorn Squash)
2T Brown Sugar
2T Olive Oil
1tsp Soft butter
2 Mashed garlic cloves
Chopped parsley
2 Carrots, peeled and cut
1cup Drained garbanzo beans (chick peas)
1-1/2T Cumin
Chicken broth…or…del Carmen’s yummy veggie broth
1cup Uncooked couscous
Salt and pepper to taste
Seedless grapes
Preparation:
Heat oven to 350/375 degrees.
Cut squash in half, seed, and place in baking pan. Bake for 30-45 mins, until soft.
In the meantime, on top of stove, melt butter with sugar and coat the squash halves with this mixture.
Keep mixture warm while you baste the squash with the rest of the mixture.
Heat olive oil, add garlic, carrots, parsley, salt and pepper, and sauté until veggies are al dente.
Add garbanzo beans and grapes (cut in half).
Use broth to cook couscous (@5 mins)
Mix everything together, fill the squash halves with mixture, and serve.