Moroccan-Style Stuffed Acorn Squash

Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

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

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.


Most Helpful

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]

Sydney Mike January 23, 2012

I made this recipe last night in an attempt to do a one week vegetarian challenge. I didn't have cousous so I made brown rice instead. I also brushed on the butter and brown sugar mixture to the acorn squash prior to baking. I love the caramelization on the squash. I gave it four stars because the acorn squash actually requires a longer baking time (in my experience anyways). It probably needs more like 40-45 minutes. The flavors were terrific. I served it with roasted broccoli. This is definitely a keeper.

janice.omalley October 25, 2010

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