Moroccan-style stuffed acorn squash with veggies, garbanzo beans, raisins, and couscous in a delicious Moroccan broth, coated in melted butter and brown sugar. You can experiment with various vegetables or add chicken that has been diced. Use your imagination when determining your amounts. Usually, I wing it and have leftover stuffing mixture, which is delicious by itself the next day. Replace the chicken stock with vegetable broth if you’re a vegetarian.
| Prep Time: | 10 mins |
| Cook Time: | 40 mins |
| Total Time: | 50 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 1 (9 ounce) box frozen creamed spinach, thawed
- ½ pound uncooked rotini pasta
- 2 cloves garlic, minced
- 2 teaspoons olive oil
- 2 plum tomatoes, diced
Instructions
- Bring a pot of water to a rolling boil over high heat. Remove creamed spinach pouch from the box and place pouch in boiling water. Boil until heated through, 35 to 40 minutes, rotating serving times during heating.
- Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rotini, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
- Combine garlic, olive oil, and tomatoes in a large bowl. Stir in the heated creamed spinach. Serve over rotini.
Nutrition Facts
| Calories | 597 kcal |
| Carbohydrate | 99 g |
| Cholesterol | 36 mg |
| Dietary Fiber | 7 g |
| Protein | 19 g |
| Saturated Fat | 4 g |
| Sodium | 663 mg |
| Sugars | 7 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
This was simple but good, perfect for an inexpensive weeknight dinner. Because we were pressed for time, I just used a can of diced tomatoes with garlic and olive oil instead of the fresh ingredients. I figure the whole meal cost me about $2.50.
Great recipe! Super easy and fast!