Moroccan/Cajun Pork & Stuffed Squash

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a colorful ethnic-tasting meal of pork chops and stuffed acorn squash, perfect for the fall season. a Moroccan/Cajun fusion dish.

Preparation time: 1 hr
Cooking time: 30-45 min

Serves: 4


stuffed squash:

2 tbsp. brown sugar
1 tbsp. butter
2 lg. acorn squash, halved and seeded
2 tbsp. olive oil
4 leaves of collard greens, stem removed and chopped
3 cloves garlic, chopped
2 medium carrots, chopped
1 cup chickpeas (garbanzo beans), drained
1/2 cup raisins
1 1/2 tbsp. ground cumin
1/2 tsp. cayenne pepper
salt and black pepper to taste
1 3/4 cup (1 can) chicken broth
1 cup uncooked couscous

4 medium-size pork chops, raw
1/2 tsp. ground cumin
1/2 tsp. cinnamon
2 tbsp. Tony Chachare's Cajun seasoning blend (or 1/4 tsp. ground turmuric, 1/4 tsp. cayenne pepper, 1/4 tsp paprika, a pinch of chili powder, and salt to taste)
2 tbsp. butter
2 tbsp. olive oil
1 tbsp. honey


acorn squash:
put squash, cut side down on a baking sheet and bake in oven for 30 to 45 min. or until done. Meanwhile heat olive oil in skillet over medium heat and saute garlic, greens, and carrots for five minutes. Add chickpeas, raisins, and seasoning. Continue to cook until tender, adding the chicken broth after 5 minutes. Once vegetables are tender and chicken broth is boiling, stir in couscous. Immediately remove from heat and cover, letting the couscous absorb the broth for 5 minutes.

Melt butter and mix with brown sugar and then brush butter mixture onto inside of each squash half. Stuff squash with stuffing mix and drizzle with pan drippings from the pork.

combine dry spices in a bowl and rub onto pork chops. Heat skillet to medium-high heat, frying pork chops in olive oil for two minutes on each side. add butter and honey and cook until done. after removing pork chops from the skillet, add a couple more tablespoons of olive oil to the pan, stirring well. Drizzle this mixture over the stuffed acorn squash and serve.

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