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Moroccan-Style Stuffed Acorn Squash

Moroccan-Style Stuffed Acorn Squash

  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
TRUCKERDOO

TRUCKERDOO

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.

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 502 kcal
  • 25%
  • Fat:
  • 11.7 g
  • 18%
  • Carbs:
  • 93.8g
  • 30%
  • Protein:
  • 11.2 g
  • 22%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 825 mg
  • 33%

Based on a 2,000 calorie diet

Directions

  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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Reviews

MOTTSBELA
52

MOTTSBELA

3/30/2006

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.

Susan C
49

Susan C

9/17/2006

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.

BSTEPLEM
38

BSTEPLEM

12/5/2005

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.

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