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Moroccan-Style Stuffed Acorn Squash


"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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1 h servings 502 cals
Original recipe yields 4 servings


  • Calories:
  • 502 kcal
  • 25%
  • Fat:
  • 11.7 g
  • 18%
  • Carbs:
  • 93.8g
  • 30%
  • Protein:
  • 11.2 g
  • 22%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 728 mg
  • 29%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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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Read all reviews 320
  1. 439 Ratings

Most helpful positive review

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

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

Most helpful
Most positive
Least positive

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.

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 lit...

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. I...

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 squas...

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 vegetab...

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 ...

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!

Very tasty! I substituted quinoa for the couscous to add some nutritional value, and added a finely diced red bell pepper and small crook-necked squash since they needed to be used up. Dropped...

Very yummy. The stuffing was excellent, but the recipe made way too much to fill only two acorn squash. I would either use four squash or cut the stuffing recipe in half next time. Other than...