|Angie's Recipes at Kids Creative Chaos.|
Moroccan Spiced Acorn Squash
2 medium acorn squash (I used 3)
11/2 tbsp olive oil, divided
1 tbsp packed brown sugar
¾ tsp salt, divided
½ tsp black pepper
2/3 Cup uncooked wild rice blend
1 medium onion, finely chopped
2 tbsp Moroccan Rub
1 1/3 Cup water
1/3 Cup Golden Raisins
1 Medium red apple such as fuji (I used Jonagold's)
1 can 15oz. Garbanzo beans (Chickpeas) Drained and rinsed
2/3 C. slivered almonds, toasted and divded
1/3 cup snipped fresh chives
Additional snipped chives (optional)
Preheat oven 450. Cut squash in half crosswise. Remove and throw away seeds. Place squash on Medium sheet pan or Large Bar Pan. Using basting brush, brush squash with ½ tbsp of oil; sprinkle with brown sugar, ½ tsp of salt and pepper. Bake 32-38 min or until golden brown. Remove from oven and put on cooling rack.
Meanwhile, heat remaining 1 tbsp oil in 10in skillet over medium heat 1-3 min or until shimmering. Add rice blend, onion and rub; cook and stir 1-2 min or until onion is tender. Add water and raisins; cook covered, 12-15 min or until rice is tender, stirring occasionally.
Dice apple, zest lemon to measure 1 tsp. Add apple, lemon zest, chickpeas, ½ cup almonds, chives and remaining ¼ tsp salt to skillet. Cook covered, 1-2 min or until heated thru. Spoon rice mixture evenly into squash halves. Garnish with remaining 2 tbsp almonds and additional snipped chives, if desired.
Cooks Tip: To form flat base trim ½ in off top and bottom of squash.