Subj : Winter Squash Stuffed With Moroccan Couscous
To   : All
From : Ben Collver
Date : Mon Mar 02 2026 07:45 am

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Winter Squash Stuffed With Moroccan Couscous
 Categories: Stuffed, Veg
      Yield: 4 Servings
 
      1 lg Kabocha squash (2 md);
           - halved & seeded
      2 c  Water; plus more as needed
      1 c  Instant couscous
    1/2 ts Ground coriander
    1/2 ts Ground cumin
    1/4 ts Ground cinnamon
      1 tb Olive oil -OR-
    1/4 c  Water
      1 lg Onion; chopped
      1    Carrot; grated
      3 cl Garlic; minced
      2 ts Fresh ginger; grated
      1 c  Peas; fresh or thawed
           Salt
           Black pepper; freshly ground
    1/2 c  Raisins
    1/2 c  Unsalted peanuts;
           - dry-roasted, chopped
 
  Preheat the oven to 375?F. Place the squash halves, cut sides down,
  in a shallow baking dish. Add 1/4" water, cover tightly, and bake
  until just tender, about 30 minutes. Carefully turn the halves over
  and set aside.
  
  While the squash is baking, bring 2 cups water to a boil in a
  medium-sized saucepan over high heat. Salt the water, then add the
  couscous, coriander, cumin, and cinnamon. Cover and turn off the heat.
  
  Heat the olive oil or water in a large skillet over medium heat. Add
  the onion, carrot, and garlic, cover, and cook until softened, about
  5 minutes. Add the ginger and peas, and salt & pepper to taste. Cook
  1 to 2 minutes longer. Remove from the heat.
  
  Fluff the couscous with a fork and transfer to a large bowl. Add the
  onion mixture, raisins, and peanuts. If the mixture seems too dry,
  add a little water to moisten. Divide the stuffing equally among the
  squash halves, cover the dish, and bake until hot, about 20 minutes.
  Serve hot.
  
  Recipe by Vegan Planet by Robin Robertson
 
MMMMM
--- SBBSecho 3.23-Win32
 * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)

.