Couscous-Stuffed Acorn Squash Recipe

Name: Couscous-Stuffed Acorn Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 acorn squash, halved and seeded; 2 1/4 cups water; 1 1/2 cups whole wheat couscous; 2 tablespoons chopped fresh cilantro; 1 bunch fresh spinach, trimmed and coarsely chopped; 1 tablespoon margarine; 1/2 small onion, chopped; 1/2 teaspoon seasoned salt, or to taste (optional); salt and ground black pepper to taste; 1/4 cup crumbled feta cheese

Servings: persons

1 acorn squash, halved and seeded
2 1/4 cups water
1 1/2 cups whole wheat couscous
2 tablespoons chopped fresh cilantro
1 bunch fresh spinach, trimmed and coarsely chopped
1 tablespoon margarine
1/2 small onion, chopped
1/2 teaspoon seasoned salt, or to taste (optional)
salt and ground black pepper to taste
1/4 cup crumbled feta cheese

1
Preheat oven to 350 degrees F (175 degrees C). Place acorn squash cut-side down on baking sheet.
2
Bake squash in the preheated oven until tender when pierced with a fork, about 45 minutes. Flip to face up and let cool slightly.
3
Bring 2 1/4 cups water to a boil in a saucepan; remove from heat and stir in couscous and cilantro. Cover saucepan and let stand until water is absorbed completely, about 10 minutes. Fluff couscous with a fork.
4
Bring a large pot of water to a boil. Add spinach and cook until wilted, 3 to 5 minutes. Drain; use paper towels to squeeze out excess moisture. Fold into couscous.
5
Melt margarine in a skillet. Add onion; cook and stir until browned, about 10 minutes. Mix onion into the couscous mixture. Stir in seasoned salt, salt, and pepper.
6
Stuff acorn squash halves with couscous mixture. Sprinkle feta cheese on top.
7
Bake in the preheated oven until heated through, about 15 minutes.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 acorn squash, halved and seeded, 2 1/4 cups water, 1 1/2 cups whole wheat couscous, 2 tablespoons chopped fresh cilantro, and more.

Yes, Couscous-Stuffed Acorn Squash falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Couscous-Stuffed Acorn Squash

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