Couscous-Stuffed Acorn Squash

Couscous-Stuffed Acorn Squash

A couscous salad is made of pistachios, carrots, cranberries, and garbanzo beans and stuffed inside an acorn squash. The salad is also flavored with cinnamon, cumin, and orange.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 4 persons



  1. Step 1

    Preheat the oven to 375 degrees F (190 degrees C).
  2. Step 2

    Brush each squash half with 1/2 tablespoon olive oil. Place on a rimmed baking sheet, cut-sides down. Use a sharp knife to cut off a small section of the rounded squash, so it will sit flat when turned upside-down.
  3. Step 3

    Bake in the preheated oven until squash is soft when pierced with a fork, 30 to 40 minutes.
  4. Step 4

    Meanwhile, combine garbanzo beans, orange juice, cinnamon, cumin, and remaining 1 tablespoon olive oil in a saucepan over low heat. Cook the beans for 10 minutes while the mixture slowly comes to a boil. Remove from the heat, stir in couscous, and cover with a lid. Let sit for 5 minutes.
  5. Step 5

    Remove the lid and stir cranberries, pistachio nuts, carrots, and butter into the couscous.
  6. Step 6

    Remove squash from the oven. Turn over and stuff with couscous mixture, firmly pushing it into each open cavity. Return to the oven and bake for 5 to 10 minutes more.