Stuffed Acorn Squash

This is a Thanksgiving favorite that uses seasonal vegetables and is sure to become a healthy favorite for everyone!

2 Tbsp brown sugar

1 Tbsp melted butter

2 large acorn squash, halved and seeded

1 Tbsp olive oil

2 cloves garlic, minced

2 stalks celery, chopped

2 large carrots, chopped

1 yellow squash, chopped

1 zucchini, chopped

1 cup garbanzo beans, drained

1/2 cup dried craisins

1 1/2 Tbsp ground cumin (or more to taste)

14 ounces vegetable broth (or as needed)

1 cup uncooked coucous

Preheat oven to 350 degrees.

Cut the tops of the acorn squash off and scoop out the seeds. Arrange squash halves cut side down on a baking sheet. Bake 30 minutes or until tender. Melt the butter and dissolve the brown sugar in the melted butter. Brush squash with butter mixture and set aside and keep warm.

Next, heat oil and saute the garlic, celery and carrots in a large skillet. Then add in zucchini and squash and sauce and cook a few minutes. Mix in garbanzo beans and craisins. Season with cumin. Pour the vegetable broth into the skillet, and mix in the couscous. Cover skillet, and turn off heat. Allow couscous to absorb liquid for 5 minutes. Stuff squash halves with the skillet mixture to serve.

Makes 8 Servings

Nutritional Information Per serving:

Calories: 246

Carbohydrates: 47 grams

Protein: 6 grams

Fat: 4 grams