by theUngourmet
makes about six servings
3 acorn squash, cut in half and seeded
1 tbsp olive oil
2 cloves minced garlic
1/2 lb ground turkey
**Moroccan seasoning blend
2 cups cooked brown rice (cooked in chicken broth for flavor)
1 can garbanzo beans, drained and rinsed
2 large carrots, chopped
2/3 cup chicken broth
**Moroccan Spice Blend
2 tsp ground cumin
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cardamom
1 tsp ground curry powder
2 tsp dried parsley
1/4 tsp white pepper
1 tsp evaporated cane sugar
1 tsp kosher salt
Preheat oven to 350. Place the acorn squash into a shallow baking dish and bake for 30 minutes.
While the squash is baking, heat the olive oil over medium heat. Add the garlic and saute for about 30 seconds. Add the ground turkey. Crumble and cook though. Add the spices, beans, carrot and broth. Simmer on medium low until most of the liquid has been absorbed.
Remove squash from oven and fill evenly with stuffing. Place back into to oven for another 15 minutes. Enjoy!
