Couscous & Sausage-Stuffed Acorn Squash Recipe
Couscous & Sausage-Stuffed Acorn Squash Recipe photo by Taste of Home
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Couscous & Sausage-Stuffed Acorn Squash Recipe

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With a tiny apartment, zero counter space and only two people to feed, hefty meals are out. This acorn squash with couscous is just the right size. —Jessica Levinson, Nyack, NY
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 2 servings


  • 1 medium acorn squash (about 1-1/2 pounds)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 fully cooked spinach and feta chicken sausage links (3 ounces each), sliced
  • 1/2 cup chicken stock
  • 1/2 cup uncooked couscous
  • Crumbled feta cheese, optional

Nutritional Facts

1 serving: 521 calories, 15g fat (4g saturated fat), 65mg cholesterol, 979mg sodium, 77g carbohydrate (11g sugars, 8g fiber), 25g protein.


  1. Cut squash lengthwise in half; remove and discard seeds. Sprinkle squash with salt and pepper; place in a microwave-safe dish, cut side down. Microwave, covered, on high for 10-12 minutes or until tender.
  2. Meanwhile, in a large skillet, heat oil over medium heat. Add onion; cook and stir 5-7 minutes or until tender and lightly browned. Add sausage; cook and stir 2-3 minutes or until lightly browned.
  3. Add stock; bring to a boil. Stir in couscous. Remove from heat; let stand, covered, 5 minutes or until stock is absorbed. Spoon over squash. If desired, top with feta cheese. Yield: 2 servings.
Originally published as Couscous & Sausage-Stuffed Acorn Squash in Simple & Delicious October/November 2015

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MY REVIEW User ID: 1368448 241434
Reviewed Jan. 9, 2016 Edited Jan. 27, 2016

"This was quick and very tasty. I didn't have any couscous on hand so I substituted with brown rice. I think the squash would be better roasted in the oven instead of microwaving. The squash become very soft in the microwave. I will be making this again and roasting it next time. Then, maybe I will update my review.

Update on Janurary 27th. I tried the recipe again and roasted the squash in the oven with some brown sugar and maple syrup. So much better! We lost the soggy mush. I would give this 5 stars if you roast the squash in the oven first."

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