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Roasted Acorn Squash Stuffed with Couscous

Updated on July 27, 2013
Cast your vote for Stuffed Roasted Acorn Squash

I've never been a huge fan of squash per say, but I will admit that after trying this recipe I found that it was really enjoyable. I have fun tweaking and combining recipes that I run into, so I modified my own couscous recipe and added it to the instructions I had for baking squash...and it came out great! If you are opposed to using chicken broth, vegetable stock would work just fine. Also, at the grocery store you will find several varieties of couscous....I tend to buy the kind that includes an Italian seasoning, just to add extra flavor. However, plain couscous works just as well because you can always add what you want to it. The honey glaze gives the squash part a nice sweet after taste and the couscous really compliments it as well. Happy cooking!

Cook Time

Prep time: 15 min
Cook time: 45 min
Ready in: 1 hour
Yields: 4


  • 2 Acorn squash, Cut in half and seeded
  • 4 Teaspoons Honey
  • 1 Cup Israeli Couscous
  • 1 1/4 Cups Chicken Broth
  • 2 Teaspoons Olive Oil
  • 1 Teaspoon Lemon Zest
  • Handful Fresh Italian Parsley
  • 1/4 Cup Red Bell Pepper, Chopped
  • 1/4 Cup Green Onion, Chopped
  • 2 Tablespoons Minced Garlic
  • A handful Grape Tomatoes, sliced in half
  • A few splashes Balsamic Vinegar
  • Other seasonings to taste, (optional)
  1. Preheat oven to 400 F. Coat a baking sheet with nonstick cooking spray. Place squash cut side down on baking sheet. Bake 35 minutes or until tender. Turn squash cut side up and brush with honey. Bake 10 minutes more.
  2. Meanwhile, in a skillet, heat the oil and fry the chopped red bell pepper, chopped green onion, grape tomatoes, and garlic for about 5 minutes. Season with Italian seasoning (and others you would like to add), and lemon zest. Put aside.
  3. In a medium sauce pan, heat the chicken broth and bring to a boil. Add the couscous (and seasoning, if it came with any) and cook for about 5 minutes or until the couscous has absorbed all the broth and is plump.
  4. Add the couscous to the vegetables in the skillet and heat up for a couple minutes. Sprinkle balsamic vinegar, add parsley and mix up.
  5. Stuff the baked squash with the couscous mixture and enjoy!


* Add some pepper, red and black, to give this dish a little extra spice.

* I've tried this recipe with more than one kind of couscous, and no matter what seasoning was in the box it still tasted great.

* It adds great presentation value to put the extra couscous under the squash on the serving plate!

* If there are any other seasonings you would like to add, I found it most practical to add them during the frying of the vegetables.


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