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
- 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.
- 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.
- 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