Moroccan-Style Stuffed Acorn Squash

READY IN: 1hr 5mins
Recipe by Debbwl

We love this wonderful full flavored fall dish inspired by great flavors and taste of Morocco. Have made many times. Originally found on Submitted by: Truckerdoo

Top Review by Sydney Mike

The recipe was pretty much followed, although I was more then generous with the amount of raisins used, & the squash turned out beautifully, absolutely wonderful! Another time, though, if & when I make it for my vegetarian son & DIL, I'll be substituting some homemade vegetable broth for the chicken stuff, but that would be just to keep it vegetarian ~ Gotta think about those things since I have friends & relatives who lean that way! Definitely a winner recipe, though, & I'll be making it again, for sure! Thanks for posting it! [Tagged & made in Please Review My Recipe]

Ingredients Nutrition


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. 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.

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