Moroccan-Style Stuffed Acorn Squash

Wow, this was great! I didn't think I would like the raisins, but they were perfect. Smells much spicier than it is. I think the spice level is just right. Five stars.

Great recipe! My MIL does not like celery, so I added some Granny Smith apple and a little red onion instead. I used low sodium broth and just a pinch of salt which ended up being much too little. This was so easy to make. The cous cous is just as great on its own as with the squash.

This is a great and very easy recipe. One of the best that I have found for couscous. I cook the acorn or butternut squash in the microwave for about 8-9 minutes which is a real time saver. If you are saving calories use diet pancake syrup instead of brown sugar and melted butter.

This was really yummy! However, the veggies didn't get soft enough before the garlic and such started burning and sticking to the pan. So we ate them a little bit crunchy. Oh well. :o) The squash was tender and perfecto!!!!

Very tasty! I substituted quinoa for the couscous to add some nutritional value, and added a finely diced red bell pepper and small crook-necked squash since they needed to be used up. Dropped the cumin to 1 tsp. and added 1/2 tsp of cinnamon, the result was the PERFECT blend of spices-not too strong, not too weak. Accidentally left out the garlic but was still very tasty. This made enough to fill 3 full acorn squash!

This is great! This is the only way we eat Acorn Squash now. It is a great last-minute meal with very little prep - good for when you have run out of meat. As other reviewers have said, it does make a lot of stuffing - but as the photos show, you can pile it up over the squash to make generous servings. Thanks for a delicious recipe!

Speechless! Made it for the in-laws the first time around and it was a hit! Thank you, thank you, thank you! Ran out of brown sugar, so I used honey instead...turned out great!

Very yummy. The stuffing was excellent, but the recipe made way too much to fill only two acorn squash. I would either use four squash or cut the stuffing recipe in half next time. Other than that, excellent!

The stuffing was the best recipe for couscous we ever tried.

I made this the last night. I loved it. It was very flavorful and quite filling. The stuffing was great on it's own and has made plenty for leftovers. I am not a fan of raisins but took another posters advice and tried them. It was great. I also used honey instead of brown sugar on the squash. I will keep this recipe handy, it was very quick and simple. :-)

Love this recipe! Have made it about 10 times. I usually add a whole can of garbanzo beans, which is more than 1 cup. I use whole wheat couscous. I have recently started drizzling a little bit of real maple syrup over the top when it is all assembled, call it a moroccan-canadian fusion. This recipe freezes quite well. I usually make extra and then freeze in containers by mashing the squash with the butter and brown sugar and putting that on the bottom of the container then adding the couscous mixture on top.

I made this last night for a dinner party and it was delicious!!! Very glad I read all the reviews, though, because the recipe as is falls a little flat. I ended up baking the squash at 375 for 50 min, which was perfect. I used a Granny Smith apple instead of celery, half an onion, the whole can of beans, more like 3/4 cup of raisins, and added probably about a tablespoon of cinnamon in addition to the cumin. Highly recommend this - it REALLY makes the flavor more complex and adds another dimension. Lastly, I added... ground turkey! It was so good! I'm sure it would have been good without it, but this way it was a full meal in and of itself. Served with a salad, and it was a hit. Next time, I think we'll try lamb instead of turkey. Thanks for the wonderful idea - this will absolutely be a repeat in our house.

I loved the flavor combination of the squash and couscous, but I really felt like the raisins and veggies were drowned out by all the cumin. I felt that 1 1/2 Tbs of cumin is just too much. Next time I will also be a bit more generous with the raisins to get more sweet in the mix.

This was pretty good, but a bit bland. My boyfriend hates raisins, and he wasn't won over to liking them in this recipe, either, though I thought the raisins were the best part. I used vegetable broth since it's what I had on hand, but I think chicken broth would've been better. I also added some chopped chicken breast. This made WAY more filling than needed for 4 halves of acorn squash, and I wasn't crazy about the filling by itself. It was missing something. If I were to make this again, I would tweak around the spices, probably add more cinnamon and/or ginger.

This was VERY good! Love the stuffing! and it did make tons more! I scaled the recipe down to 2 servings as it was for my daughter who is a vegetarian and this was her Thanksgiving "meat" portion. I did sub vegetable stock for the chicken stock, but everything else was the same. She loved it! I plan on having the stuffing leftovers for lunch today! YUM! Will definitely be making the stuffing again as it is so easy and fast to throw together! Thanks for the great recipe!

As a new vegetarian, I'm always hunting for new hardy recipes. This is a really wonderful dish! I followed the directions exactly (except used veggie broth) and it came out great. I don't usually like sweet dinners but this was surprisingly good and I will make it again. My only concern was that it came out a little dry for my taste. Next time I will add some diced apples and maybe a little more of the butter/sugar mixture in the squash. Even if you don't like 'sweet' dinner food, don't be afraid to try this. The cumin and raisins add a great dimension to the dish and combined with the natural sweetness of the acorn squash, it just works. Thank you for this recipe!

Awesome dish and great presentation. I'll definitely use it for a luncheon sometime soon. Especially for a vegetarian alternate - it was great. I did use suggestions: 1. scooped out the squash after baked and stirred with the couscous mixture to blend the flavors of the squash in better. 2. used freshly ground cumin. 3. used wheat couscous for a healthier alternative. 4. used small squash (apx 6 inches tall) so the 30 minute bake time was perfect . 5. added slivers of almonds on top. 5. I'll try other recommendations next time: - add a little (fresh) ground cinnamon - add a little dash of cayenne pepper - add a small onion (chopped) to the mixture. However, as the recipe is.. it's definitely a keeper

This my family's new favorite way to eat Acorn squash. We use quinoa instead of couscous and craisins instead of raisins (nobody in my family likes raisins!) The first time I made it, I stuffed the squash as noted. Great presentation!! I think I'll use this for Thanksgiving. But my husband thought it was hard to get equal parts squash and stuffing, so the second time I cut the squash up into pieces, roasted it and then brushed it with the brown sugar before mixing it with the stuffing. Excellent!!!

This is amazing!! The stuffing alone makes a nice side dish. In my haste, I forgot to do the butter and brown sugar but it still turned out super! In the future, I'm just going to save us the fat and sugar and skip in! When I baked the acorn squash, I did so in a glass 8x11 and put about 1/2 inch of water in the bottom.

I was a little hesitant on trying this recipe because there was no meat in it. We had it for dinner and my husband and I LOVED it! The only change I made was i used a box of Toasted Pine Nut seasoned cous cous. It turned out FABULOUS! I will definately be making this again! Thank you for such a great recipe!!

The flavors are so amazing in this one. Easy to make, and very impressive looking.

Yum! I find the presentation a little fussy, so I cube the squash and lay it out in a rectangular baking dish and spread the couscous mixture over. This also makes it easy to warm up left over’s in the oven!

Inexpensive, easy, and delicious!

This was delicious, filling and a meal I'll definitely make again. Here's what I changed: I used the larger grained couscous, substituted vegetable broth, added cinnamon and a dash of ginger, honey instead of brown sugar and added dried cranberries along with the raisins. Can't wait to eat the remaining couscous for lunch tomorrow!

Followed the recipe with one exception - dried cranberries instead of raisins. My husband loved it, as is even talking about it on FB. The red of the cranberries with the other veggies made for a visually appealing dish as well as one which is healthy and delicious.

Delicious, although, I changed it alot. For fruit and veggis I used apple, red onion and carrots and used the garbonzo beans. I sauteed those in olive oil and added garlic, cumin, some coriander and a little bit of cinnamon. Then added the broth and couscous. So Good!

The squash itself was probably the best part of this recipe. The filling was all right, but there was far too much cumin for my taste.

WARNING: This recipe has a ton a flavor! We loved it! FABULOUS and thanks for sharing :o)

Oh my word, this was amazing. The flavor combinations were perfect! I have been looking for recipes that can double as a vegetarian main dish for myself and a side dish for my husband at the same meal where he eats meat and I may not. This is absolutely perfect for that purpose! He loved it, I loved it, and our 1.5 year old loved it. (Now I'm afraid any other dish I find will pale in comparison.) Thank you!

So good! Wouldn't change a thing. A great meal. And yes, it makes much more couscous than needed.

I love acorn squash but I felt the cumin overwhelmed the squash in this dish.

I thought it was a little bland, but my husband thought it was fine.

Very good, but needed a bit more flavor. I added 1/2 tbls of garam masala and pinch of cayenne pepper for some heat and that was perfect. I microwaved the squash as suggested by another reviewer and it took only 5min each half. Next time I would add more carrots and celery and fewer garbanzo beans. Very quick, heaty meal, will definitely make again!

Great recipe! I used pearl couscous and found that it was not quite cooked after 5 minutes of sitting in the broth. I added 3/4 cup of water and cooked it on medium heat for about 5-8 minutes extra. Delicious!

I hate to be the only one to say, but this recipe was very bland. I made exactly as written just omitted the celery because I really don't like it. It definitely needs more flavor. I'm sorry but I don't think I would make this dish again.

I used quinoa instead of couscous. This was my first time eating acorn squash. It was very good. I could eat the stuffing by itself it was so great.

This is one of my favorites!!!! So very flavorful.

Yum! Yum yum yum! Hubby didn't think he would like this but he ate it up, squash included, and we had it again the following week. I had a snafu in the kitchen and accidentally added quinoa instead of cous cous. Quick thinking had me add extra broth and cook for 15 minutes until the quinoa was done. Veggies were perfect, and I'll keep using the quinoa as we really liked it that way (though I'm sure I'd use cous cous if it's what we had on hand! :)).

Excellent dish! Used all veggies as recipe called for but added chopped zucchini as well. I don't really like raisins except for eating plain but they really made this dish! Next time, I'm adding MORE raisins than called for and adding crushed peanuts or cashews sprinkled on top for some crunch. Thanks for this awesome recipe!

One of my new favorite ways with acorn squash! I made mine slightly different (or majorly, depending on how you see it) by using a Rice-a-Roni type grain mix for the stuffing instead of couscous.... all of the veggies, beans, and seasonings were the same. I added some chopped almonds too. Thanks for the recipe, Truckerdoo!

This is so great! I love the flavors and all the different textures. I didn't have carrots on hand so I added broccoli instead and used black beans instead of garbanzo. And instead of couscous I used rice - which just needed a little more time to cook. LOVE IT!! I will definitely cook it in the future. Plus it was affordable for my college budget.

Very tasty - I reduced the amount of cumin because I don't like a strong cumin flavour, and added some cinnamon to the mix. I also sprinkled a little extra brown sugar and cinnamon on top of the stuffed squash before serving. Went well with my grilled prawns and asparagus. I'm also enjoying some leftover stuffing today at work. Great alternative from our normal way of preparing squash.

**** Made this with ginger instead of cumin, no brown sugar since it has raisins for sweetness, I liked it. I will try it with a little sweet sausage next time.

This dish was amazing. My fiance asked me to make it again in 2 days. I don't like celery, so I omitted it, I had forgotten to buy the beans, and instead of raisins I put in craisins. Delicious!

loved this! so yummy and filling- followed recipe as given although I drizzled a little of the brown sugar glaze on the couscous=)

Absolutely delicious! I didn't change anything on this recipe and we loved it. We're not big on raisins so I used the golden raisins and it turned out awesome!

I really liked this. My husband didn't want to try it so I don't know his opinion...but I did change some things. I put the squash cut side down in 1/4 inch water in a baking dish for 35 minutes. I halved the recipe and still used the full 2 T olive oil. I added 1/4 cup finely chopped onion which I sauted with the celery, carrots and garlic. I upped the garlic to about 1 1/4 tsp minced. I sauted all the vegetables until they were fully cooked so as not to have them turn out crunchy like other reviewers commented. This was good but I think I'd eat the stuffing plain next time - squash was good but not needed!

So good. I add 1/2 Tbs. Garam masala, 1/2 tsp. pepper, 1/2 tsp. salt, and a pinch of cayenne as recommended by some others. It is awesome.

I followed the recipe exactly Except,based on other reviews I added some additional spices : Ginger, allspice, nutmeg and a pinch of cayenne. The dish was easy to prepare, not bad, but it was definiteley lacking in depth of flavor, and not at all Moroccan( other than the cous cous which needed more than 5 minutesw of soaking) and I don't know that I would bother doing it again

I don't usually review recipes but this was sooo good. The only reason I gave 4 instead of 5 stars was because I did make some changes. I used vegetable broth instead of chicken so it would be vegetarian. Also instead of using cumin, I used all spice. I am not a fan of cumin to begin with and having lived in the Middle East, I thought all spice would give it a more authentic Moroccan flavor. I will be making this again and again. Thanks!

I thought this was just ok. I added some leftover roast chicken to make it more filling. It was definitely a little too cumin-y, and lacking a certain something, but I'm not sure what. It needed a greater depth of spices, maybe some chili powder or something? I may try it again and tweak it a bit.

Followed the advice and dialed down the cumin (even though we love cumin) and used golden raisins in place of regular ones. This makes a ton of extra filling, but it was tasty, so that wasn't a problem. I enjoyed this unique presentation and the flavors really tasted better the next day.

Excellent! the sweetness of the squash and brown sugar blends very well with the saltyness of the cumin couscous. Will surely make again.

This recipe was a great way to find out I don't like cumin! I thought it overpowered the dish. I guess I don't like cumin as a main spice...I would maybe try this again with some different spices and only a touch of cumin. 1.5 tablespoons is just too much for me. The squash was delicious though, it came out very tender and juicy. I also loved the chickpeas in it. Just make sure you like cumin before making this dish! It's a lot of work for a big disappointment if you don't.

Different but good. The raisins are surprisingly good in this too. I am the only one in my family who would eat it though...

This was my first time using acorn squash, and let's just say I'm in love with this vegetable because of this recipe!!! loved the spicy couscous along with the sweet squash. My husband is a picky eater, I kept avoiding the question when he asked what was for dinner...but when presented, it got an odd look, and won his vote after bite #1!

No sugar on my squash! I used water instead of the broth. This was good and filling!

Oh, wow! I just threw this together in no time and had a gourmet dinner. I have no criticism whatsoever. Just make it.

Really good. Will double the amount of carrots and celery next time. It also needs more raisins and less couscous. We used whole wheat couscous. I might try quinoa next time.

This was awesome!! I had some leftover ground turkey so I mixed it in. I will be putting this in the rotation :) I didn't change anything except for adding the turkey. LOVED it!

The best! My husband doesn't even like acorn squash, but he loves this recipe. Yummy!

Better than expected! I substituted olive oil and salt & pepper in place of the butter and brown sugar for a healthier alternative and veggie stock for the chicken stock for the couscous. Plus, I swapped currants for the raisins as that's what I had on hand and it was delicious! Would definitely make it again!

better than i expected! the couscous was exceptional with and without the acorn squash!

This recipe was totally fantastic! I saved one stuffed squash-half and brought it over to my father. He ate it up and told me the next day he couldn't stop thinking about it! I am making it again for my parents this weekend when they stop by to watch the ND game. =)

I didn't have raisins but it was still delicious. After I stuffed the squash, I put a little Parmesan cheese on top and put it back in the oven for 5 minutes or so.

NOT too much cumin. Also added onion, ginger & cinnamon. Amazing flavors together.

I rarely give 5 stars, but this recipe was perfect as written! The couscous had great flavor and was a wonderful filling for the squash. I had to cook my squash a little longer than 30 minutes to get it tender enough. I will definitely be making this again in the future!

Good looking, great tasting, healthy, easy to make, what can I say this dish has it all.

This was a marvelous recipe! I did make two additions to the stuffing - a little cayenne pepper for kick and chopped mushrooms. I omitted the brown sugar for the squash as it was sweet enough without it. The stuffing alone would be a great side dish.

I really didn't like this all that much. I mean, it was okay, but was lacking a lot. I don't think the acorn squash added all that much to the meal. It was really bland compared to the couscous, and took away from the flavor. The cumin level was a bit much, yet lacked a lot of other spice flavors. I added some allspice, a bit of cinnamon and clove to give more of an authentic moroccan flavor, but it didn't really help.

I thought this would be much better than what it was. It wasn't bad but it wasn't anything outstanding. Could have used more spices, more raisins for flavor.

My husband and I loved this recipe! As per one of the other reviewer's advice, I cut out the celery and added red onion and granny smith apple pieces. It turned out fabulous!

We added goat cheese on top and it was really delicious.

This was perhaps a bit bland but still pretty good. My acorn squash was a bit big - it took 45 minutes till tender. I also toasted the seeds from the squash during the last 10 minutes of cooking the squash. I put them on top of the couscous, which definitely need some more crunch. With that addition and perhaps some more spice, this would be a great recipe.

This was a tasty little dish - except I think cumin is the wrong spice to use. If I make this again, I would go ahead and use the seasoning packet from the couscous box. Another reviewer suggested cinnamon but I'm not a big fan of cinnamon outside of baked goods. The only thing I changed was the time the squash cooked - it needed about 40 minutes and I didn't have any carrots so I used mushrooms. Great vegetarian dish and is great warmed up next day.

I did a substitute of quinoa for the couscous and it tasted wonderful! A good option for those who are limiting gluten from their diets.

This was great! I left out the celery because I had none and applied a little extra brown sugar to the squash. A perfect combination of sweet and savory!

Easy, sweet, and delicious. I think I'll make this as a side dish this Thanksgiving!

We really enjoyed this recipe! I took the advice of others and added a touch of cinnamon, which added something special.

Super easy and quite impressive! I looked like a regular Martha Stewart with this recipe. I used cranberries instead of grapes and also added onion. Delish.

Seriously good stuff! The seasoning isn't as complex as I like so I add about 1-2 teaspoons of ground ginger and a little bit of curry powder. It just gives the stuffing depth, in my opinion. Sometimes I microwave the squash instead of baking if I'm in a hurry. The leftover stuffing makes a good side dish for the following night's meal.

I loved this, my husband loved it without the carrots! I think next time I would parboil them for a few moments before sauteeing them. I diced up some chicken to add to the mixture. Very good, I can't wait to make it again. OH, and the filling probably would have done 6 servings instead of 4.

I'd never tried acorn squash before. I'm not wild about it but the couscous mixture was great. :)

I never made couscous before but this was EXCELLENT! I brushed agave nectar on the squash instead of butter/ brown sugar and it turned out great. I had some frozen turkey meatballs in the freezer, so I broke those up and cooked in the pan along with the veggies. I also added a little water while cooking so everything cooked a little faster. Will DEFINITELY make again and again!

Really good and really different! Made with quinoa instead of couscous. Also used apple and golden raisins as some other reviewers suggested. Yum!

This has a wonderful blend of flavors - wow, really enjoyed it. I used cumin the first time I made it, and salt-free curry the second time. I think I liked the curried version better! But either way, it reheated well and had great flavor melding by the 2nd day. Delicious and vegetarian - and an entree unto itself.

I was disappointed in this recipe. Love all the components, but didn't think the flavors were anything special. It's definitely a healthy recipe though so I may try it again with some of the changes others have made.

This was a good recipe, but no one was clamoring for more.

I had to turn up the oven to 400 to cook the squash in time. I added cinnamon and substituted corn for chickpeas.

Oh my goodness was this delicious! The couscous and squash on their own were delicious, but mixing the two together was amazing! Easy to make and fancy looking--great for guests!

Followed the directions exactly- It is so good! The squash took about 40 minutes to get soft and I had to add just a little water to the celery mixture as it started to dry out before the veggies were soft (I ended up covering the pan to speed it up). Next time I am going to add some extra raisins.

I really liked this. I made some substitutions based on what I had in the house--an apple instead of celery and lentils in place of garbanzo beans. It still turned out great. I don't think I used as much cumin as it calls for.

I liked this recipe - I added ginger, coriander, and curry powder, and held the butter and sugar as the raisins sweeten it up nicely. I would add onions next time, too. Very hearty!

I really enjoyed this recipe. I took the suggestion from the last reviewer and added some apple and onion (instead of celery, but added a dash of celery salt). We ate the couscous mixture with squash last night, and for lunch today we ate it alone. Delicious!

I love the flavors of this dish! I made it for my 1yr old daughters since the texture is soft enough (of course had to make sure everything was still cut up pretty small) and it is very healthy. They ate it right up.

This was the best acorn squash recipe I have ever made!! My fiance, who doesn't like most vegetables, absolutely loved it. I made only one small adjustment; I added some crushed walnuts to it.

Delicious! Super easy...I added extra garlic and onions (because I think you can never have enough). Also made delicious leftovers for lunch the next day. Will for sure make this again!

I really enjoyed this! Even my boyfriend who does not like "health food" type stuff liked it. I did make a few changes: I left out the garbanzo beans, and used quinoa instead of couscous. Quinoa is a whole grain, I believe, and couscous is actually a pasta so that may have made it a bit healthier - although it took a little longer to cook and was a little bit chewier in the end.

Delish!!! A great meal on it's own. Easy to make and very satisfying. I cut it in half and there is enough filling leftovers for lunch tomorrow. I'm a vegetarian and even my carnivore husband loved it and didn't miss a side of meat.