Moroccan Couscous-Stuffed Acorn Squash

moroccan squash

Hi all, how is the week going? Many of my fellow food bloggers were at the Everything Food Conference in Salt Lake City this past weekend. I so would have loved to go, especially after hearing about how wonderful the speakers were. Maybe next year. So, instead of immersing myself into the food blogging world, I had fun with my little family enjoying the warmer weather we’re finally getting!

This weekend we fit in multiple walks with the boys, played at a few parks and enjoyed a lot of much needed family time. My amazing husband, Etienne, also KILLED his honey-do list. Yay! A sandbox was built, the lawn was mowed, a new car seat and toilet seat was installed – hey – I never said they were glamorous jobs!!

Anyway, on Saturday night we also enjoyed this lovely Moroccan couscous-stuffed acorn squash! This recipe is an old favorite of ours, and it was actually one of the first meals Etienne and I made together when we first started dating. It’s so easy to whip up, and it’s healthy, flavorful and perfect for a Meatless Monday meal!moroccan acorn squash

Have you ever cooked with acorn squash before? I absolutely love them!! Not only is this type of squash SO good for you (think vitamin A, folate,  vitamin B-6, and vitamin C),  it’s the perfect shape for stuffing all sorts of delicious grains and veggies into and serving as a meal. Plus, they actually look like big acorns so you can channel your inner squirrel. Did I actually just say that? Umm…forget that please.

Anyway, the recipe has evolved since we originally started making it. I’ve since started including orange juice to give it a subtle citrus flavor, plus I’ve added diced peppers, apricots and almonds. I’ve also started using the seeds, roasted, as an additional garnish. If you love roasted pumpkin seeds, you definitely need to try roasting these acorn squash seeds. I occasionally eat all of them before I get the chance to use them as garnish. I think they’re great, but Etienne likens them to “woodchips” so….you make the call. Scattered on a large cookie sheet and lightly salted, the seeds will take about 10-12 minutes to roast, at 325 F.

After scooping out the pulp and seeds, the squash itself takes about 30 minutes to cook, so you can easily prepare all the fruits and veggies and cook them along with the couscous within that timeframe.

Once roasted, the squash gets lightly basted with brown sugar and melted butter – trust me – you don’t want to skip that step! The extra sweetness is the perfect addition to the savory vegetable and couscous mixture.

Fill your warm, sweet squash with as much of the couscous mixture as you can get into it; overflowing is perfectly acceptable. My husband and I can eat quite a bit in one sitting, but one serving (1 squash half) is more than enough for each of us. The squash is so filling! This is one veggie meal that will certainly not leave you wanting more.

Try this quick and easy dish for your next vegetarian meal!

Check out this yummy vegetarian Moroccan-style acorn squash from Love In My Oven!Click To Tweet

moroccan acorn squash

Moroccan Couscous-Stuffed Acorn Squash

Prep

Cook

Total

Yield 4 servings

Roasted acorn squash glazed with butter and brown sugar is stuffed with a lightly spiced Moroccan style couscous, fruit and vegetable mixture.

Ingredients

  • 2 large acorn squash
  • 2 tbsp olive oil
  • 2 tbsp minced garlic
  • 1 onion, minced
  • 2 carrots, finely chopped
  • 1/2 large red bell pepper, diced
  • 1 stalk celery, finely chopped
  • 1 cup chickpeas (garbanzo), rinsed
  • 1/2 cup raisins
  • 1/2 cup dried apricots, diced
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1/2 tsp cinnamon
  • 1/2 cup slivered almonds
  • 3/4 cup chicken stock*
  • 1/2 cup orange juice
  • 2 tbsp brown sugar
  • 1 tbsp butter, melted

Instructions

  1. Preheat oven to 350 F. Slice the acorn squash lengthwise and scoop out the pulp and seeds. Discard, or see notes above for roasting seeds. Place the squash flesh-side down on a large cookie sheet and place in the preheated oven for about 30 minutes.
  2. While the squash is roasting, heat the olive oil in a large saucepan over medium-high heat on the stove. Add the garlic and onion and sauté for 3-5 minutes or until the onion becomes soft. Add the vegetables and spices (carrots through cinnamon) and cook, stirring often, until all of the vegetables become soft.
  3. Add the almonds, stock and orange juice, turn off the heat and mix in the couscous. Put the lid on and allow the couscous to be absorbed, about 5 minutes.
  4. Melt the butter and stir in the brown sugar. Remove the cooked squash from the oven, and brush the inside of the squash with the butter/brown sugar mixture. Fill each squash half with the couscous mixture, topping with roasted squash seeds if desired.

Notes

  1. Substitute vegetable stock for chicken stock to keep this dish vegetarian.

Recipe originally adapted from All Recipes

Be sure to PIN this dish for later!moroccan acorn squash

 

14 Comments

  1. Looks yummy! I’ll channel my inner squirrel hehehehe. And I’m all for some roasted acorn squash seeds too. That’s an added bonus to the meal 🙂 xoxo

  2. One of the best thing about your blog is that you write on to the topic which is great and i love it. I’ll try this recipe soon.

  3. Sounds like you are ready for summer with that sandbox! So fun…yay hubby 😉 I love acorn squash and this flavor spin sounds amazing!

  4. i love tagines, but not a huge fan of the meat in them. this has all the flavors of one, but paired with squash, which sounds so much tastier! i’d probably chop up some olives and toss those in too, since i like the pop of briny saltiness that olives add (:

  5. I love Moroccan flavours so this could be high on my list for a cous cous dish. Sadly without the acorn squash as hubby is not a fan of squash at all 🙂

  6. High five to your hubby for getting stuff done! Woo hoo! I laughed out loud when I read ‘channeling your inner squirrel.’ Too funny!! This looks delicious! Love all the flavours in there and it basically comes in its own serving dish – less clean up, right ;)? Can’t beat that! Cheers to another awesome weekend, Katherine!

    • He’s pretty great!! 🙂 Haha – I’m glad you see the humor in my dorky jokes, Dawn! And YES – you get me. I love that it has its own serving dish!! Thanks so much, and hope you have a great weekend too!! XO

  7. I didn’t go to the EFC either, Katherine. Going to those things is just so expensive. And i’m a home-body, so I actually love what you did instead of attending the conference. 🙂 Acorn squash is the best, so I guess I’m part squirrel? lol. Loving the moroccan couscous here! This is something I could eat all the time! Cheers, friend!
    P.S. I swear I left a comment on this post already, but I don’t see it here? Maybe there was an error on my part? Or it could possibly be in your sites spam box? <3

    • SO expensive, right? Especially coming from Canada! I’m totally a home-body too. There really is no place like home 🙂 Haha – I think maybe we’re all a little part squirrel…but that’s a discussion for another time lol. I checked my spam! No comment – weird!! I think these things have happened to me too. Maybe your comment is in cyber space somewhere!! Thanks for the comment anyway, in spirit!! Have a great day Chey!

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