A dish that merges warmth, spice, and a hint of sweetness, Moroccan-Style Stuffed Acorn Squash is perfect for when you want to bring bold flavors to your table. This recipe is a feast for the senses, blending aromatic spices with tender roasted squash, creating an irresistible balance of textures and tastes. Let’s get into it!
Ingredients:
- 2 medium acorn squashes (about 1,200 g total)
- 200 g cooked couscous (or quinoa)
- 100 g cooked chickpeas
- 50 g dried apricots, chopped
- 40 g almonds, roughly chopped
- 1 small onion (about 80 g), finely diced
- 2 cloves garlic (approximately 6 g), minced
- 10 g fresh parsley, chopped
- 5 g ground cumin
- 3 g ground cinnamon
- 2 g ground coriander
- 30 ml olive oil, divided
- 10 ml lemon juice
- 2 g salt (to taste)
- 1 g ground black pepper (to taste)
- 100 ml vegetable broth
Instructions:
- Roast the Acorn Squash:
Preheat your oven to 200°C. Cut the acorn squashes in half and scoop out the seeds. Brush the insides with 15 ml of olive oil and season with a pinch of salt and pepper. Place the squash halves, cut-side down, on a baking sheet and roast for about 30-40 minutes, or until they are tender and slightly caramelized around the edges. - Prepare the Filling:
While the squash is roasting, heat 15 ml of olive oil in a large pan over medium heat. Sauté the diced onion for 3-4 minutes, until translucent. Add the garlic, cumin, cinnamon, and coriander, stirring continuously for another minute until fragrant. Now, toss in the chickpeas, chopped apricots, and almonds, stirring to combine. Pour in the vegetable broth (100 ml) and cook until the liquid reduces by half—around 5 minutes. Remove from heat and stir in the cooked couscous, fresh parsley, and lemon juice. Season with salt and pepper to taste. - Stuff the Squash:
Once the squash halves are roasted and soft, remove them from the oven. Carefully spoon the filling mixture into each squash cavity, packing it generously. Place the stuffed squashes back into the oven for another 10 minutes to allow the flavors to meld together. - Serve and Enjoy:
Drizzle with a little extra olive oil and garnish with fresh parsley. The fragrant, sweet, and spicy notes of the filling, combined with the tender, slightly sweet squash, create a dish that’s as visually stunning as it is delicious.