Couscous Stuffed Acorn Squash

Made  times
Kaeli 4

"A delicious, comforting stuffed squash that is both sweet and savory. Buttercup squash stuffed with couscous, spinach, cilantro, onions, and topped with feta cheese. Great for that cold fall night!"
Added to shopping list. Go to shopping list.


0 2 servings yields 2 squash halves
Serving size has been adjusted!

Original recipe yields 2 servings



  • Prep

  • Cook

  • Ready In

  1. 1. Cut the buttercup squash in half. Scoop out the seeds and discard. Bake, cut side down, on a cookie sheet in 350F degree oven for 45 minutes. Take the squash out of the oven and allow to cool a little while preparing the stuffing.
  2. 2. Prepare the couscous according to directions with the cilantro. Boil spinach in a separate pot, drain, press excess water out with towels. Melt margarine in skillet and caramelize the onions. Combine cooked and fluffed couscous and spinach in with caramelized onion. Mix together well and season with salt and pepper to taste. Seasoned salt added an extra kick that I enjoyed.
  3. 3. Stuff mixture into the slightly cooled squash halves. Sprinkle with feta cheese. Return to oven for 15 minutes, until heated through. Enjoy!
You might also like