This is such a great winter side dish! Sweet, but a bit spicy at the same time. It does have a very strong spicy smell, but the apples and raisins bring out the sweetness perfectly! If you don't like raisins you don't have to put it in here. I just added it one Shabbos because I had a bunch and it came out really good! It seems like a lot of ingredients, but this is so easy and fast to make!
2 Large Acorn Squash, halved and seeded
2 Stalks of celery, diced
2 Carrots, diced
½ cup Raisins
1 cup uncooked couscous
2 Tbsp Brown Sugar
1 Tbsp Margerine, melted
2 Tbsp Olive OIl
2 Cloves of Garlic, diced (I use 2 frozen cubes)
1½ Tbsp Cumin
1 Salt & Pepper to your taste
1 (14 oz) can of Chicken Broth (I use Chicken Soup from shabbos)
Preheat oven to 350F. Put Acron Squash on a baking sheet, cut side down. Bake for 30 minutes. Keep Squash warm (I turn oven down to 150-175F and put them back in there while I'm still preparing)
Melt the margerine and mix in Sugar. Brush it over the squash and continue to keep it warm
Heat Olive OIl in a large fry pan over medium heat. Stir celery and carrots and cook for 5 minutes. Add the garlic and cook for an additional three minutes. MIx in the raisins and season with Cumin, Salt, Pepper, & continue to cook for 10-15 minutes on medium-low.
Pour the chicken broth in and the couscous. Mix, turn off heat, and cover the fry pan. Let it sit covered for 6 minutes. And then add the stuffing to the Squash.