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Moroccan Couscous Stuffed Acorn Squash

  • Author: Katherine
  • Total Time: 50 minutes
  • Yield: 4 servings 1x


Looking for a vegetarian stuffed acorn squash recipe? This Moroccan style couscous stuffed acorn squash checks all of the boxes! Hearty, flavorful and full of goodness!


  • 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 veggie stock
  • 1/2 cup orange juice
  • 1 cup couscous
  • 2 tbsp brown sugar
  • 1 tbsp butter, melted


  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. 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.


Recipe originally adapted from All Recipes

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: vegetarian
  • Method: stovetop
  • Cuisine: moroccan

Keywords: couscous stuffed acorn squash // vegetarian stuffed acorn squash recipe// recipes using acorn squash

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