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

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Our Test Kitchen combined this popular winter squash with couscous, cherries, walnuts and seasonings and served it in the shell. Even kids will like this flavorful and filling dish.
Recommended: Baking with Squash
TOTAL TIME: Prep: 10 min. Bake: 40 min.
MAKES:2 servings
TOTAL TIME: Prep: 10 min. Bake: 40 min.
MAKES: 2 servings


  • 1 medium acorn squash
  • 1 cup water
  • 1/2 cup unsweetened apple juice
  • 1/3 cup uncooked couscous
  • 1/2 cup dried cranberries or cherries
  • 2 tablespoons chopped walnuts
  • 2 tablespoons chopped green onion
  • 1 tablespoon butter, melted
  • 2 teaspoons brown sugar
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground cinnamon

Nutritional Facts

1-1/2 cups: 444 calories, 11g fat (4g saturated fat), 15mg cholesterol, 221mg sodium, 83g carbohydrate (38g sugars, 6g fiber), 9g protein.


  1. Cut squash in half; discard seeds. Place squash cut side down in an ungreased 13-in. x 9-in. baking dish; add water. Bake, uncovered, at 350° for 40-45 minutes or until tender.
  2. In a small saucepan, bring apple juice to a boil; stir in couscous. Cover and remove from the heat; let stand for 5 minutes or until liquid is absorbed. Fluff with a fork.
  3. Scoop out squash, leaving a 1/4-in. shell. Cut pulp into 1/2-in. pieces; place in a bowl. Stir in the couscous, cranberries, walnuts and onion. Combine the butter, brown sugar, salt and cinnamon; drizzle over couscous mixture and toss gently. Spoon into squash shells. Serve immediately. Yield: 2 servings.
Originally published as Couscous-Stuffed Acorn Squash in Cooking for 2 Fall 2006, p60

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dmv60 User ID: 4942727 82985
Reviewed Sep. 26, 2012

"I used instant brown rice and OJ rather than the couscous and apple juice. I also popped them back into the oven for 15 minutes after I stuffed them, so they were hot when I served them for lunch. My "meat and potatoes" husband even liked this great vegetarian entree."

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