Moroccan-Style Stuffed Acorn Squash Recipe - Allrecipes.com
Moroccan-Style Stuffed Acorn Squash Recipe
  • READY IN 1 hr

Moroccan-Style Stuffed Acorn Squash

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    45 mins
  • READY IN

    1 hr

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 More Reviews

Most Helpful Positive Review
Mar 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.

 
Most Helpful Critical Review
Jan 07, 2011

I love acorn squash but I felt the cumin overwhelmed the squash in this dish.

 
Sep 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.

 
Dec 05, 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.

 
Oct 17, 2007

This was really yummy! However, the veggies didn't get soft enough before the garlic and such started burning and sticking to the pan. So we ate them a little bit crunchy. Oh well. :o) The squash was tender and perfecto!!!!

 
Nov 22, 2006

This was pretty good, but a bit bland. My boyfriend hates raisins, and he wasn't won over to liking them in this recipe, either, though I thought the raisins were the best part. I used vegetable broth since it's what I had on hand, but I think chicken broth would've been better. I also added some chopped chicken breast. This made WAY more filling than needed for 4 halves of acorn squash, and I wasn't crazy about the filling by itself. It was missing something. If I were to make this again, I would tweak around the spices, probably add more cinnamon and/or ginger.

 
May 01, 2006

Speechless! Made it for the in-laws the first time around and it was a hit! Thank you, thank you, thank you! Ran out of brown sugar, so I used honey instead...turned out great!

 
Oct 30, 2007

This is great! This is the only way we eat Acorn Squash now. It is a great last-minute meal with very little prep - good for when you have run out of meat. As other reviewers have said, it does make a lot of stuffing - but as the photos show, you can pile it up over the squash to make generous servings. Thanks for a delicious recipe!

 

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Nutrition

  • Calories
  • 502 kcal
  • 25%
  • Carbohydrates
  • 93.8 g
  • 30%
  • Cholesterol
  • 10 mg
  • 3%
  • Fat
  • 11.7 g
  • 18%
  • Fiber
  • 10.7 g
  • 43%
  • Protein
  • 11.2 g
  • 22%
  • Sodium
  • 825 mg
  • 33%

* Percent Daily Values are based on a 2,000 calorie diet.

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