Moroccan Stuffed Squash

I just returned from a much needed mini-vacation from school and studying for boards. After several days of dining at some of the best restaurants in Minneapolis, I'm refreshed, inspired, and back in the kitchen with several new recipes to share in the coming weeks. Hopefully you have found a little time to test out some new recipes too. If they're one of mine, please post your comments - I love to hear from you! For now, here's a recipe that gets top ratings from the hubs.

2011 Squash Harvest

As you may have guessed, I fancy myself a bit of a gardener. I don't exactly have a green thumb, but I am a farm girl and I love dirt! My Dad always had a huge garden every year, so when we moved to Duluth into a house with the most beautiful plot of black dirt in the backyard, I knew it was time to follow in his footsteps. My family loves squash, so naturally half the garden was devoted to vines of summer and winter varieties. But when September came and we picked an entire wheelbarrow full of winter squash, I knew there was no way I could roast that much squash with butter and brown sugar. That's how Moroccan Stuffed Squash quickly became a household favorite.

Squash is so much more than just another starchy vegetable! It is low in calories and loaded with vitamin A, vitamin C, beta carotene, potassium, dietary fiber, folate, omega 3 fatty acids, and B vitamins. The best thing about winter squash is it's cheap, easy to cook, and widely available all year even in produce-desolate areas like northern Minnesota. Naturally sweet, squash lends itself well to traditional Moroccan spices like cumin, ginger, and coriander. Thanks to the heavy use of spice, this recipe is so flavorful and rich no one will guess that this dish is naturally lowfat. Any variety of winter squash (except spaghetti squash) will work well for this recipe, but my favorite varieties are buttercup and acorn squash. After roasting, the squash can be sliced and served as above, or for a more portable presentation, mash the squash into a large baking dish and top it with couscous for holiday gatherings. This recipe is simple to make, never fails to impress, and after one taste I promise you will be craving this again. Enjoy!

Moroccan Stuffed Squash, Serves 8
1 winter squash, any variety
1 T olive oil
2 tsp cumin
1/2 tsp ground cardamom
1/4 tsp allspice
1/4 tsp cloves
1/4 tsp coriander
1/8 - 1/4 tsp cayenne pepper
1/2 tsp ginger
1 red bell pepper, coarsely chopped
1 large orange, zested and juiced
1 cup frozen peas
2/3 cup golden raisins
1 cup Israeli couscous
1 can vegetable broth
1/2 T chopped fresh or dried parsley
Brown sugar and butter to garnish, optional

Preheat oven to 400 degrees. Using a sharp knife, poke several holes in the squash to vent. Place on a large baking sheet and roast whole until tender, about 45 minutes to 1 hour. Set aside.

Place all spices except parsley into a large, heavy-bottomed saucepan and toast over medium heat until fragrant, about 1 minute. Add oil and bell pepper, saute until tender, about 5 minutes. Add peas, raisins, orange zest, juice, and broth; bring to a low boil. Remove from heat and add couscous and parsley. Cover pan and let sit for 10-15 minutes until liquid is fully absorbed and couscous is tender.

Cut cooled squash and remove seeds. If desired, sprinkle with butter and brown sugar. Top with couscous mixture.