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Moroccan-style Stuffed Acorn Squash

Introduction

A hearty, easy meal with unique Moroccan flavors. Would make a great vegetarian main dish for Thanksgiving.

Ingredients

	1	acorn squash
	2	Tbsp. butter (melt 1 tbsp)
	2	Tbsp. brown sugar
	1	med. onion, chopped
	2	celery stalks, chopped
	2	carrots, chopped
	½	tsp. ground cloves
	1	tsp. cinnamon
	½	tsp. ground ginger
	1	tsp. paprika
	¼	tsp. chili powder
	~	pomegranate seeds
	~	salt, to taste
	1	cup veggie broth
	1	cup couscous

Steps

Roast the Squash:
Halve acorn squash lengthwise, roast face-down in 350® oven until squash is tender. This will take about 30 minutes, depending on the size of your squash. You can take this time to make the stuffing. Once squash is at desired tenderness, drizzle with the melted butter/sugar mixture. Keep warm.
Stuffing:
Melt remaining butter in big skillet, add onion, celery, carrots and herbs. Cook until veggies are tender, add couscous and veggie broth. Cover, turn off heat, let it set for 5 mins. Fluff and stuff in the squash halves.

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