The Bears Were In The House

Cutler's first play was a 41 yard pass to Brandon Marshall - Complete! 5 plays later, Score! The second series - Score! RG3 was sacked 3 times in the first quarter. Oh yes, gentlemen, that was Chicago Football. My house was rocking and rolling. Lovie and Mike Tice didn't need to see much more from the starters so at 17-3 Cutler was called to the sidelines.

At that point, it returned to a pre-season game until the very end when Mr. Consistency - Robbie Gould - won the game for the Bears with a 57 yard field goal. Today Bears fans everywhere are wearing a special grin.

Did you guess the secret ingredient for last night's menu? It was Acorn Squash.I made the recipe as it was printed and it was good.I think that next time I'll add 1/4 cup of chopped apples or I'll double the raisins. Let me know what you think.

Moroccan-Style Stuffed Acorn Squash

Ingredients:
1 TB brown sugar
1 1/2 tsp butter, melted
1 large acorn squash, halved and seeded
1 TB olive oil
1 clove garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
1/2 cup garbanzo beans, drained
1/4 cup raisins
2 1/4 tsp ground cumin
Salt and pepper to taste
7 oz chicken broth
1/2 cup uncooked couscous

Directions:
1.  Preheat over to 350
2.  Arrange squash halves cut side down on a baking sheet. Bake 30 minutes or until tender
3.  Dissolve the sugar in the melted butter and brush squash with the mixture
4.  Keep squash warm while preparing the stuffing
5.  Heat olive oil in skillet over medium heat. Stir in the garlic celery and carrot and cook 5 minutes
6.  Mix in the garbanzo beans and raisins. Season with cumin, salt and pepper. Continue cooking and stirring until vegetables are tender
7.  Add chicken broth to the skillet and mix in the couscous. Cover and turn off heat. Couscous will absorb the liquid in about 5 minutes.
8.  Stuff squash halves with the skillet mixture and serve.

Serves 2