Mint Chocolate Ice Cream Cake

I thought I'd posted this recipe before, but I can't find it, and Sarah wanted a copy, so here goes:

Cake
1 box Betty Crocker SuperMoist butter recipe chocolate cake mix
Water, butter, and eggs called for on cake mix box

Filling
6 cups green mint-flavored ice cream with chocolate chips or chocolate swirl, slightly softened

Frosting
1 1/2 c whipping cream
2 T powdered sugar
4 drops green food color

Heat oven to 350 degrees. Grease bottoms only on 2 9-inch round cake pans; line bottoms with waxed paper. Make cake mix as directed on box. Spoon evenly into pans.

Bake as directed on box. Cool in pans 10 minutes. Remove from pans to cooling racks. Remove waxed paper. Cool completely, about 30 minutes.

Line 9-inch round cake pan with foil. Spoon and spread ice cream evenly in pan. Cover with foil; freeze until completely frozen, about 2 hours.

On serving plate, place 1 cake layer with rounded side down. Remove ice cream from pan; peel off foil. Place on top of cake. Top with remaining cake layer, rounded side up.

In medium bowl, beat whipping cream, powdered sugar and food color on high speed until stiff peaks form. Frost side and top of cake with whipped cream. Freeze about 2 hours or until firm. Let stand at room temperature 10 minutes before serving.

Best Oatmeal Cookies Ever

On this rainy, hurricane day, I figured cookies were in order. I tried this spicy variety. They are awesome.

1 cup butter, softened
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
3 cups rolled oats
1 cup raisins

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, cream together the butter, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls (don't try to make large cookies - they are better small) onto ungreased cookie sheets.

Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely.

Original source: http://www.allrecipes.com/

Lemon Garlic Tilapia

A couple weeks ago, a friend suggested I should use the microwave to cook fish. I had never heard of such a thing. I mean, I realize it could be a possibility, but I never seriously considered using the microwave to cook fish - or really any other dinner entree for that matter. Anyway, on her suggestion, I purchased a package of tilapia fillets from Wegmans last week. The fillets are frozen and individually wrapped (about 4 ounces a piece). For lunch, I took one of the fillets and put it in a bowl of water to defrost. It was defrosted and ready to be cooked in about 10 minutes. At that point, I put it in the microwave on a plate and pushed sensor cook for fish. It was ready in about a minute. That was about the easiest thing ever! The fish was well cooked, delicious, and the kids loved it!

Tonight, I continued my fish party by making lemon garlic tilapia. This was so good, it is possibly the best fish I've ever had. We'll definitely be making this again - soon.

4 T butter
Juice of 1 lemon
2 t garlic
parsley
2 tilapia fillets

Preheat the oven to 400 degrees. Salt and pepper the fillets and place them in a baking dish. In a saute pan, saute the remaining ingredients. Pour the saute mixture over the fish and bake for approximately 14 minutes. Enjoy!

Pappardelle with Baby Spinach, Herbs, and Ricotta

Here's a light, vegetarian pasta dish for Lent! Tom said it was delicious - even though it has parsley, which he strongly dislikes.

8 ounces uncooked pappardelle (I used fettuccine)
1 tablespoon kosher salt
1/3 cup whole-milk ricotta cheese
3 cups baby spinach leaves
1/4 cup chopped fresh chives
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh dill
3 tablespoons grated fresh pecorino Romano cheese
2 tablespoons olive oil
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt

Cook pasta with 1 tablespoon kosher salt according to package directions, omitting additional fat. Drain in a colander over a bowl, and reserve 1 cup cooking liquid.

Combine 1/2 cup reserved hot cooking liquid and ricotta cheese in a food processor or blender, and process until well blended.

Combine hot pasta, cheese mixture, spinach, and remaining ingredients in a large bowl; toss gently to coat. Add additional cooking liquid to moisten, if needed.

Original source: Cooking Light

Cowboy Spaghetti

I love recipes that offer us variety at dinnertime. These days, I make almost every meal we eat, and so I am thrilled to find a new recipe that is different from our usual fare. This recipe fits the bill. Also, it's a Rachel Ray recipe, and you can't go wrong with her food!

1 pound spaghetti
Salt
1 T olive oil
3 slices smoky bacon, chopped
1 pound ground sirloin
1 onion, chopped
4 cloves garlic
Ground black pepper
2 t hot sauce (I was a wimp and only used 1 t, and it wasn't enough)
1 T Worcestershire sauce
1/2 c beer
1 (14-ounce) can, chopped or crushed fire roasted tomatoes
1 (8-ounces) can, tomato sauce
8 oz sharp Cheddar
4 scallions, chopped

Heat a pot of water to a boil. Add spaghetti and salt the water. Cook to al dente or with a bite to it.

Heat a deep skillet over medium-high heat. Add extra-virgin olive oil and bacon. Brown and crisp bacon, 5 minutes, remove with a slotted spoon. Drain off a little excess fat if necessary. Leave just enough to coat the bottom of the skillet. Add beef and crumble it as it browns, 3 to 4 minutes. Add onions, garlic and stir into meat. Season the meat with salt and pepper, hot sauce and Worcestershire. Add 1/2 cup beer and deglaze the pan. Cook 5 to 6 minutes more then stir in tomatoes and tomato sauce.

Add hot spaghetti to meat and sauce and combine. Adjust seasonings and serve up pasta in shallow bowls. Grate some cheese over the pasta and sprinkle with scallions. Garnish with crisp bacon.

Original source: Rachel Ray

Slow Cooker Buffalo Wing Sandwiches

Tom claims that I should be able to win some sort of contest with this combination. Needless to say it was a huge success. It is not kid-friendly - way too spicy! Here's the plan: slow cooker buffalo wing sandwiches with homemade ranch dressing and french fried onions.

Boneless chicken breasts
Frank's RedHot buffalo wing sauce

Put chicken in the slow cooker and cover with wing sauce. Cook on low for 3 hours or until done. Remove chicken and shred with two forks. Pour remaining sauce through a sieve to separate out any leftover chicken fat or other drippings from the sauce. Return "clean" sauce to the slow cooker along with the shredded chicken. Keep warm until time to serve.

1/2 T Hidden Valley Ranch Dressing Mix
1/2 c mayonnaise
1/4 c buttermilk
1/8 t cracked black pepper
1/16 t paprika
1/16 t garlic powder

Combine ingredients to make ranch dressing.

To make sandwiches, put the chicken on rolls, then top with extra hot sauce, ranch dressing, and French's Fried Onions. Yummy!

Cheesy Chicken and Wild Rice Casserole

1.5 T extra virgin olive oil
1/2 medium onion, finely diced
1.5 stalks celery, finely diced
1.5 carrots, peeled and diced
1 T fresh minced garlic
1 c shredded, cooked chicken breast
1 c steamed white rice
1 c prepared wild rice
1 t kosher salt
1/4 t black pepper
1/8 t garlic salt

Cheese Sauce
2 T butter
1/8 c all purpose flour
1/8 t kosher salt
1/8 t black pepper
1 c chicken broth
1 c shredded cheddar cheese

Top with 3/4 c shredded cheddar cheese

Preheat oven to 350 degrees F. Heat oil into a medium dutch oven or pot over medium heat. Saute onion, celery and carrots until softened, about 10 minutes. Stir in garlic and cook for 1 minute. Stir in chicken, both rices, salt, pepper and garlic salt. Reduce heat to low.

To prepare cheese sauce melt butter into a medium saucepan over medium high heat. Whisk in flour, salt and pepper then slowly pour in chicken broth whisking continuously. Whisk until thick and nearly boiling then stir in cheese until melted. Pour cheese sauce into rice mixture then transfer to a 8 x 8 inch baking dish. Top with additional cheddar cheese and bake for 25-30 minutes or until cheese is melted through. Serve.

Original source: www.picky-palate.com

Ricotta-Stuffed Spinach and Broccoli Pizza Pie

Mmmm... This was easy to make and eat! I think I'll try a meat version next time around.

16 oz whole wheat or white pizza dough (I used Pillsbury in the tube, but I may try a circular version next time around)
1 Cup ricotta cheese
¼ Cup grated Parmesan cheese
1 Tablespoon extra virgin olive oil
2 Cups fresh spinach leaves, chopped
2 Cups fresh broccoli florets, steamed until fork tender, about 3 minutes in boiling water
Pinch of salt
½ Cup Roasted red bell peppers (I used the jarred version)
1 ½ Cup shredded mozzarella cheese
2 Tablespoons extra virgin olive oil
½ teaspoon dried Italian Seasoning

Preheat oven to 375 degrees F. Divide dough into 2 equal pieces. Spread and press one piece of dough into the bottom and sides of a 9-9 ½ inch round cake or tart pan that has been sprayed with non-stick cooking spray. (I used a 9 ½ inch round cake pan that worked perfectly) In a medium bowl, mix together the ricotta and Parmesan cheese until well combined. Spread into pressed pizza dough.

Place olive oil into a medium skillet over medium heat. Saute spinach until wilted down, about 3 minutes. Place evenly over ricotta cheese layer. Place steamed broccoli florets over spinach and season with a pinch or two of kosher salt. Layer roasted red peppers, then mozzarella cheese over top. Press out remaining piece of dough and place over filling, tucking edges inside of pan. Brush with olive oil and sprinkle with Italian Seasoning. Bake for 25-35 minutes or until crust is golden brown and cooked through.

Let cool for 10 minutes before removing from pan or cutting into wedges.

8 slices

Original recipe: http://www.picky-palate.com/

Southwest Shredded Chicken Three-Bean Chili

This was easy to whip together. I used chicken that I popped in the oven earlier in the day. At dinner, it took me about 20 minutes total to pull together (including the corn muffins I made in my mini cupcake maker).

4 medium boneless skinless chicken breasts, cooked and shredded
2 Tablespoons extra virgin olive oil
1 large onion, finely chopped
1 large bell pepper, chopped
4 cloves garlic, minced
3 14 oz cans chicken broth
16 oz can black beans, drained
16 oz can red kidney beans, drained
16 oz can cannellini beans, drained
15 oz can Muir Glen Fire Roasted Diced Tomatoes
6 oz tomato paste
1 Tablespoon Tabasco hot sauce
1 Tablespoon fresh lime juice
2 heaping Tablespoons chili powder
1 heaping Tablespoon cumin
1 ¼ teaspoon salt
½ teaspoon fresh cracked black pepper

Heat olive oil in a large dutch oven over medium heat. Saute onion and bell pepper until softened, about 5 minutes. Stir in garlic and shredded chicken breast; cook for 1 minute then stir in chicken broth, beans, tomatoes, tomato paste, hot sauce, lime juice, chili powder, cumin, salt and pepper. Cook on medium heat for 5 minutes then reduce heat to low and simmer until ready to serve.

Original recipe: http://www.picky-palate.com/

Grasshopper Brownies

It was a well-known fact that you could prowl the halls of Argon ST around 1:00 pm and usually find a free lunch. We had lunch catered almost daily for different meetings and lunchtime learning sessions. One of my favorite desserts from the local caterer was a brownie that was covered in mint cream and topped with a thin layer of chocolate. This recipe is a pretty spot-on recreation.

1 box of brownie mix (plus ingredients listed on the box)
2 c confectioner's sugar
1/2 c butter, softened
1/2 t peppermint extract
green food dye
6 T butter
1 c chocolate chips

Prepare brownies as specified on the back of the box. Let cool.

Mix sugar, 1/2 c butter, and peppermint extract until smooth. Spread over cooled brownies. Let set (about 15 minutes).

Melt chocolate chips and butter over low heat. Poor chocolate over frosted brownies. Let set (about 1 hour).

Enjoy!

Cheesy Bacon Green Bean Casserole Pot Pie

This may be a new holiday favorite - to go along with the double layer pumpkin cheesecake!

1/2 lb bacon sliced into 1/2 inch pieces
1 medium onion, finely chopped
1 Tablespoon fresh minced garlic
12 oz bag of fresh trimmed green beans
1 stick butter
1/2 Cup all purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon fresh cracked pepper
1 1/2 Cups chicken broth
1 1/4 Cups shredded cheddar cheese
1 sheet puff pastry thawed

Preheat oven to 350 degrees F. Cook bacon in medium dutch oven over medium heat until browned and crisped. Transfer bacon to a paper towel lined plate then discard all but 2 Tablespoons of bacon drippings. Saute onions in remaining bacon drippings until softened, about 5 minutes, stir in garlic and cook for a minute. Reduce heat to low. Boil green beans in pot for 5 minutes, until just fork tender. Transfer beans to a ice water bath. Add beans to onions and garlic along with the crisped bacon.

To make sauce melt butter in a medium saucepan over medium heat. Whisk in flour, salt and pepper until well combined then whisk in chicken broth until thick and creamy, for about 3-4 minutes. Once hot and creamy stir in shredded cheese until melted. Pour cheese sauce over beans then transfer to a 9 inch pie plate. Trim square puff pastry edges to more of a round (does not have to be perfect). Lay puff pastry over beans, folding edges under. Cut 4-5 slits to allow for steam to escape. Bake for 35-40 minutes or until puff pastry is nice and golden. Let cool for 15 minutes before slicing into.

Pizza Bake

This was a good change of pace. It definitely tastes like pizza. The sausage and pepperoni was a little much for me, but Tom and Sydney loved it. I didn't use all the sausage or pepperoni called for in the recipe. Next time, I may even cut it back a little more. Regardless, this will be a new addition to the regular rotation.

1 (19 ounce) package Bob Evans® Italian Sausage, cut into bite-sized pieces
1/2 pound elbow macaroni
1 (16 ounce) jar pizza sauce
1 (2 ounce) package diced pepperoni
1/2 c sliced yellow bell peppers
2 c shredded four-cheese Italian blend, divided in half

Preheat oven to 400 degrees F. In nonstick skillet over medium heat, cook sausage until browned. In large saucepan, cook macaroni according to package directions, drain. In 9-inch square baking pan, combine sausage, macaroni, pizza sauce, pepperoni, yellow peppers and 1 cup cheese. Sprinkle remaining cheese over sausage mixture. Cover and bake 20 to 25 minutes or until sausage is fully cooked.

Pot Roast with Vegetables

I made this about a month ago for the first time. At the time, Tom was out of town, so my parents came over for dinner. My Dad proclaimed this the best pot roast he'd ever eaten. We'll see what Tom says when he tries it tonight! If he's lucky, I'll make some rosemary focaccia to go with it.

1 (3 to 4 pound) piece beef chuck roast
Salt and freshly ground black pepper
3 tablespoons olive oil
1 can crushed tomatoes
2 yellow onion, halved
2 garlic cloves, chopped
1 bunch baby carrots
2 celery stalks, sliced
2 sprigs fresh rosemary
4 sprigs fresh thyme
2 bay leaves

Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven or other heavy pot; heat the oil over moderately high heat. Brown the meat on all sides, taking the time to get a nice crust on the outside.

Meanwhile, pour the tomatoes in your crock pot. Add the vegetables and herbs around the sides of the pot. Once your meat is browned, transfer it to the crock pot. Cook on low for 6 to 8 hours.

Crockpot BBQ Chicken

A few months ago, my friend Jessica made me dinner. It was spectacular - crockpot BBQ chicken sandwiches. When I asked her for the recipe, she said she was a little embarrassed to share it because it was so easy. Well, sorry Jessica - it was sooooo good, I have to share it with the world! I hope you don't mind! :)

This is the BBQ chicken I used on yesterday's BBQ chicken-crusted smoked macaroni and cheese.

Chicken breasts
1 bottle of BBQ sauce - choose your favorite (ours is good old Kraft Original)

Place the chicken breasts in the crockpot and cover with BBQ sauce. Turn on low for 4 hours.

VOILA!

Shred the chicken with two forks. Put the chicken on buns and make chicken sandwiches or use the chicken for some other use: macaroni and cheese, BBQ chicken pizza, BBQ chicken salad... Yummy! Thanks so much, Jessica!

BBQ Chicken-Crusted Smoked Macaroni and Cheese

This is to die for... really - it's not very good for you. But - it tastes awesome!

1/2 lb cellentani (use any pasta of choice)
2.5 T butter
2.5 T flour
1/4 t salt
1/4 t fresh cracked black pepper
2 c milk, I used 2%
2.5 c shredded smoked cheddar cheese
1 c shredded BBQ Chicken - stay tuned for a recipe
1/2 c shredded smoked cheddar cheese

Preheat oven to 350 degrees F. Cook pasta according to package directions; drain and set aside.

Melt butter into a large dutch oven or pot over medium heat. Whisk in flour, salt and pepper; cook for 1 minute stirring. Slowly whisk in milk until smooth. Increase heat to medium high, stir continuously until liquid thickens and comes to a low boil. Reduce heat to low and stir in cheddar cheese until smooth then add cooked pasta. Pour mixture into a square baking dish then top evenly with BBQ chicken. Sprinkle with additional cheddar cheese and bake for 25-30 minutes or until hot and bubbly.

Let cool for 5-10 minutes and serve.

Original recipe: http://www.picky-palate.com/

Lazy, Lazy Girl Lasagna

I call this Lazy, Lazy Girl Lasagna because Lazy Girl Lasanga is when I use no bake lasagna noodles. This recipe takes it to a whole new level of lazy.

1 lb penne pasta
1 lb ground beef
1 jar tomato sauce
1 15-0z ricotta cheese
2 c + 1/2 c mozzarella cheese
1 c parmesan cheese

Boil noodles according to package directions. Brown and drain ground beef. Combine noodles, beef, and tomato sauce. In a separate bowl, combine cheeses. In a 9 x 13 pan, place 1/3 of the noodle mixture. Cover in cheese mixture. Repeat. Top off with remaining noodles and sprinkle with mozzarella cheese. Bake in oven at 350 for 25 minutes.

Double Layer Pumpkin Cheesecake

This was a huge hit today; it was also easy to make. Today, I just served it in a prepared pie crust; however, this could easily be dressed up to serve as a traditional cheesecake in a spring form pan with a homemade graham cracker crust. I'd probably just make one batch of the regular cheesecake filling and then a separate batch of the pumpkin filling.

2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (9 inch) prepared graham cracker crust
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed

Preheat oven to 325 degrees F (165 degrees C).

In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.

Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.

Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

Update (12/23/2010): Today, I made a new version of this cheesecake. I used three 8-0z packages of cream cheese (instead of two), 3/4 c sugar (instead of 1/2 c), and added 1/2 c of sour cream (after adding the eggs). I also used 1 c of pumpkin pie filling instead of pumpkin and all the spices. I made it in a springform pan with a graham cracker crust: (1 c graham crackers, 5 T butter, and 1/8 c sugar). I baked it at 350 degrees for 40 minutes.

Carrot Cauliflower Casserole

This is a Bergeman-family recipe that has been passed down from Grandma Ruthie! We eat this casserole at every holiday meal. It may sound a little questionable, but it is one of our favorites. I will admit that steaming cauliflower is a stinky proposition. So - here's a tip: put your carrots and cauliflower in your steamer, and then put your steamer outside to do the deed. On Thanksgiving, you can drive by our house and find the carrots and cauliflower happily steaming on the front porch!

1 small bag of mini carrots
1 large head of cauliflower - chopped
2 c grated cheddar cheese
1 c bread crumbs

3 T butter, melted

2 cans undiluted cream of chicken soup

Preheat oven to 350 degrees.

Steam carrots and cauliflower. Layer steamed carrots and cauliflower with cheese in casserole dish. Pour soup over vegetables and cover with breadcrumbs. Drizzle butter over bread crumbs.

Bake 40 minutes.

Herb Roasted Turkey Breast with Pan Gravy

This year's turkey was possibly the best ever. For the first time, I decided to cook a fresh turkey breast instead of an entire turkey. I figured that we only had five adults eating and a 4-lb turkey breast and 4-lb Honey Baked ham was probably plenty of meat! I was right because we have plenty of yummy leftovers for tomorrow and the next couple days!

I followed a Rachel Ray recipe, and in the end, the turkey was delicious. It was moist and incredibly flavorful. I even made the gravy, which turned out spectacular.

1 small (golf-ball sized) onion, peeled and coarsely chopped
1 lemon, scrubbed clean
12 fresh sage leaves
Large handful fresh flat-leaf parsley (about 1/2 cup, from 12 stems)
3 tablespoons extra-virgin olive oil, plus more for oiling pan
1 teaspoon salt, plus more as needed
6 fresh bay leaves
4 tablespoons butter
2 boneless turkey breast halves, skin on (about 2 to 2 1/2 pounds each)
Freshly ground black pepper
3 tablespoons all-purpose flour
1/4 cup apple or regular brandy (recommended: Calvados)
2 to 3 cups apple cider
Salt and pepper

Preheat the oven to 450 degrees F. Oil a roasting pan and set it aside.

Put the onion into the bowl of a mini food processor. Using a vegetable peeler, peel the zest from the lemon in thin strips, being careful not to cut into the bitter white pith. Add the lemon zest to the food processor and reserve the whole lemon for another use. Chop the onion and lemon zest until fine. Add the sage, parsley, olive oil, and 1 teaspoon salt and pulse until it forms a coarse paste.

Put 2 of the bay leaves and the butter into a small pan and heat over medium-low heat until the butter is bubbling. Remove from the heat and set aside.

Put the turkey breasts on a work surface. Carefully run your fingers between the skin and the flesh from 1 end, being careful not to pull it completely off, creating a pocket. Season the turkey breasts generously with salt and pepper. Stuff half of the herb paste under the skin of each breast, and spread it evenly under the skin. Transfer the breasts to the roasting pan, and slide 2 bay leaves underneath each one. (The heat of the pan will release the bay leaf oils and flavor the breast.) Using a pastry brush, baste the breasts with half of the bay butter. Place the turkey in the oven and immediately decrease the temperature to 400 degrees F. After 20 minutes, baste the turkey breasts with the remaining butter, and roast for an additional 20 to 25 minutes, until cooked through, and a thermometer placed in the thickest part of the breast registers 170 degrees F.

Remove from the oven, transfer to a platter, cover, and let rest for 10 minutes before carving while you make the gravy.

Put the roasting pan over the burner on medium heat. Sprinkle the flour over the pan juices, and cook, stirring, for a few minutes. Add the apple brandy, and scrape the pan to lift the bits that are stuck to the bottom. Cook for a minute to burn off the alcohol, then, while stirring, pour in the apple cider. Bring to a simmer, and stir until thickened. Season with salt and pepper.

Slice the turkey breast on the diagonal, and serve with warm gravy.

Moroccan-Style Stuffed Acorn Squash

This dinner was great for a variety reasons: it was so far from what we normally have for dinner, it was a nice change of pace; it was incredibly filling - especially for a "vegetarian" meal; and it tasted great (really - what else matters?). Tom had initially said he didn't want couscous, but then he changed his mind. In the end, he couldn't stop raving about it!

2 tablespoons brown sugar
1 tablespoon butter, melted
2 large acorn squash, halved and seeded
2 tablespoons olive oil
2 cloves garlic, chopped
2 stalks celery, chopped
2 carrots, chopped
1 cup garbanzo beans, drained
1/2 cup raisins
1 1/2 tablespoons ground cumin
salt and pepper to taste
1 (14 ounce) can chicken broth
1 cup uncooked couscous

Preheat oven to 350 degrees F (175 degrees C).

Arrange squash halves cut side down on a baking sheet. Bake 30 minutes, or until tender. Dissolve the sugar in the melted butter. Brush squash with the butter mixture, and keep squash warm while preparing the stuffing.

Heat the olive oil in a skillet over medium heat. Stir in the garlic, celery, and carrots, and cook 5 minutes. Mix in the garbanzo beans and raisins. Season with cumin, salt, and pepper, and continue to cook and stir until vegetables are tender.

Pour the chicken broth into the skillet, and mix in the couscous. Cover skillet, and turn off heat. Allow couscous to absorb liquid for 5 minutes. Stuff squash halves with the skillet mixture to serve.