I was a little hesitant on trying this recipe because there was no meat in it. We had it for dinner and my husband and I LOVED it! The only change I made was i used a box of Toasted Pine Nut seasoned cous cous. It turned out FABULOUS! I will definately be making this again! Thank you for such a great recipe!!

My husband was nervous when he saw the ingredients, but we both loved it! Great taste, beautiful presentation.

This tasted wonderful. We added some diced dried apricots--there were no leftovers in sight!

I really didn't like this all that much. I mean, it was okay, but was lacking a lot. I don't think the acorn squash added all that much to the meal. It was really bland compared to the couscous, and took away from the flavor. The cumin level was a bit much, yet lacked a lot of other spice flavors. I added some allspice, a bit of cinnamon and clove to give more of an authentic moroccan flavor, but it didn't really help.

I enjoyed this take on stuffed acorn squash. I substituted quinoa for the couscous (cooking it ahead of time) and granny smith apple for the celery, garlic, and raisins. It tasted good, but I think I need to play around with the ingredients a bit more to get it just right.

My boyfriend and I love this recipe. I find there is a lot of filling for the squash but we make it all anyway and eat it as left overs the next day. I add more veggies than called for and more rasins because I like the taste. We bake the squash, scrape it out and add the melted butter and brown sugar too it then put the couscous mix on top. Very tasty!

This was really good! I made some changes, which is why I rated it 4 stars instead of 5. Here's what I did differently: I sauteed the onion and celery in olive oil until they were almost soft, then I added a couple of cloves of garlic, 2 green onions chopped up, and about a cup of shredded carrot because I had that in the fridge. I let that cook for a couple of minutes, then added the cup of garbanzos and about 2 T. of raisins and probably a cup of cubed rotisserie chicken meat. Stirred it around, then added the cumin and a dash of cinnamon, but I'm not sure the cinnamon added anything. Also, I seasoned w/salt & pepper at each stage. I added veggie broth and let it come to a boil, then threw in the couscous. I filled the cooked squash with that mixture and topped it with some parsley to make it look a bit nicer. YUM!! You have to try this.

Couscous was very tasty. However, I did not care for it with acorn squash. I made the couscous with vegetarian broth instead of chicken--an easy substitution.

This is regularly becoming a staple of ours! I have followed it as written, but have also substituted bulgur for couscous, dried apricots for raisins, added white wine...I love the mix of savory and sweet.

We really enjoyed this recipe! I took the advice of others and added a touch of cinnamon, which added something special.

Excellent - and attractive too! Also substituted the apples for celery.

I really enjoyed this! Even my boyfriend who does not like "health food" type stuff liked it. I did make a few changes: I left out the garbanzo beans, and used quinoa instead of couscous. Quinoa is a whole grain, I believe, and couscous is actually a pasta so that may have made it a bit healthier - although it took a little longer to cook and was a little bit chewier in the end.

Nothing special. Not my favorite squash...

Excellent! the sweetness of the squash and brown sugar blends very well with the saltyness of the cumin couscous. Will surely make again.

Easy and delicous!

Good looking, great tasting, healthy, easy to make, what can I say this dish has it all.