Middle Eastern Stuffed Acorn Squash

2            acorn squashes (about 1¼ pounds each), halved lengthwise and seeded

1            tablespoon olive oil, divided

¾           teaspoon kosher salt, divided

¾           teaspoon freshly ground black pepper, divided

1            large shallot, finely chopped

1            cup Israeli (pearl) couscous

1            cup chickpeas, drained and rinsed

½           teaspoon ground cumin

½           teaspoon ground cinnamon

2¼         cups chicken broth, low sodium

½           cup chopped dried apricots

¼           cup shelled pistachios, toasted

Nutritional information per serving:

Calories 476 (16% from fat) • carb. 88g • pro. 16g • fat 9g • sat. fat 1g

• chol. 0mg • sod. 497mg • calc.149mg • fiber 11g

4.  Add the broth.  Bring to a strong simmer and cook partially covered, stirring occasionally for about 18 to 20 minutes, until almost all the liquid is absorbed by the couscous and the filling has a creamy consistency.  Remove the pan from the heat, stir in the apricots and pistachios, and cover.  Let sit for 5 minutes.

5. Evenly divide the couscous mixture among the squash halves.  Return squash to the oven and bake until just golden on top, about 10 to 12 minutes.