Rating: 4.5 stars 4.5
461 Ratings
  • 5 star values: 291
  • 4 star values: 124
  • 3 star values: 36
  • 2 star values: 8
  • 1 star values: 2

Moroccan-style stuffed acorn squash brushed with melted butter and brown sugar, then filled with vegetables, garbanzos, raisins, and couscous in a lovely Moroccan broth. You can experiment with different vegetables or add diced chicken. Feel free to be creative with your amounts. I usually freestyle and end up with leftover stuffing mixture, which tastes great on its own the next day. For vegetarians, substitute vegetable broth for the chicken broth.



Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

  • Arrange squash halves cut-side down on a baking sheet. Bake until tender, about 30 minutes.

  • Dissolve sugar in melted butter. Brush squash with butter mixture; keep squash warm while preparing stuffing.

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

  • Pour chicken broth into the skillet, then mix in couscous. Cover the skillet and turn off heat. Allow couscous to absorb liquid for 5 minutes.

  • Stuff squash halves with the skillet mixture and serve.

Nutrition Facts

502 calories; protein 11.2g; carbohydrates 93.8g; fat 11.7g; cholesterol 10.1mg; sodium 728mg. Full Nutrition