Vegetables, garbanzos, raisins and couscous in a lovely Moroccan broth taste delicious inside butter and brown sugar-brushed acorn squash. 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.

Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

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

Directions

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

    Advertisement
  • 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.

Nutrition Facts

502 calories; protein 11.2g 22% DV; carbohydrates 93.8g 30% DV; fat 11.7g 18% DV; cholesterol 10.1mg 3% DV; sodium 728mg 29% DV. Full Nutrition
Advertisement

Reviews (337)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/31/2006
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. Read More
(61)

Most helpful critical review

Rating: 3 stars
01/07/2011
I love acorn squash but I felt the cumin overwhelmed the squash in this dish. Read More
(4)
461 Ratings
  • 5 star values: 290
  • 4 star values: 125
  • 3 star values: 36
  • 2 star values: 8
  • 1 star values: 2
Rating: 5 stars
03/30/2006
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. Read More
(61)
Rating: 5 stars
09/17/2006
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. Read More
(54)
Rating: 5 stars
12/05/2005
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. Read More
(43)
Advertisement
Rating: 4 stars
10/17/2007
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!!!! Read More
(27)
Rating: 4 stars
10/20/2010
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! Read More
(23)
Rating: 4 stars
11/22/2006
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. Read More
(21)
Advertisement
Rating: 5 stars
10/30/2007
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! Read More
(21)
Rating: 5 stars
05/01/2006
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! Read More
(19)
Rating: 5 stars
11/17/2004
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! Read More
(18)
Rating: 3 stars
01/07/2011
I love acorn squash but I felt the cumin overwhelmed the squash in this dish. Read More
(4)
Advertisement