This couscous stuffed acorn squash features fluffy Moroccan-spiced golden couscous piled into tender acorn squash boats.
It definitely doesn’t feel like fall yet in my neck of the woods (hello, another 85F+ week!) but we’re getting in the fall spirit anyways with these squash boats.
Acorn squash doesn’t get nearly enough attention this time of year in my opinion so we’re giving it a little extra love today in the direction of a massively flavorful couscous filling and serving it personal boat-style.
Fluffy couscous spruced up with warming spices, tender chickpeas, and sweet golden raisins get stuffed into every crevice of tender roasted acorn squash halves and the end result is pretty much a fall dinner dream.
Amazing all on their own but also pairs pretty nicely alongside a roast chicken or braised beef roast.
This Acorn Squash features…
- Roasted mashed acorn squash boats
- Fluffy spiced chickpea couscous
- Ready in minutes and a great fall side dish
Making the Acorn Squash
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Acorn squash
- Olive oil
- Maple syrup
- Shallot
- Sweet pepper
- Garlic
- Turmeric
- Cinnamon
- Couscous
- Chickpeas
- Golden raisins
- Parsley
How to Cook Couscous
To cook the couscous, bring 2 cups lightly-salted water to a boil in a medium pot. Add 1 cup dry couscous, reduce heat to low, cover pot, and allow couscous to simmer 10-15 minutes until couscous is tender. Keep couscous warm for serving.
Tips for Perfect Stuffed Acorn Squash
- Roast acorn squash halves at 400F – 25-30 minutes will soften the squash enough to mash it.
- Mash squash interior – use a fork to mash the roasted squash until smooth and sweeten with maple syrup.
- Use fresh parsley – this adds a touch of fresh herby flavor to the couscous
Recipe Variations
Try these ideas for a different twist on this squash.
- Use another squash – try swapping out delicata or spaghetti squash for the acorn. Be aware that roast time will vary depending on the type of squash you use.
- Try another sweetener – use honey, agave, or brown sugar instead of maple syrup to sweeten the squash.
- Add nuts – top squash with toasted almonds, pine nuts, or walnuts.
Make Ahead Instructions
Follow these instructions for time-saving make ahead tips.
- Roast the squash – follow instructions 1-2 for roasting squash and store squash halves in refrigerator up to 6 days.
- Cook the couscous – follow instructions 3-4 and store couscous mixture in refrigerator up to 6 days.
- Assembly – when ready to assemble, reheat squash halves at 350F 10-15 minutes, top with warmed couscous mixture and serve.
The fluffy golden couscous filling piled on top of the sweet mashed acorn squash is a pairing unlike no other! Definitely a side dish to pull out for when you’re trying to impress.
Fall dinner is served.
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More fall squash favorites you’ve got to try next!
Couscous Stuffed Acorn Squash
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Ingredients
- 2 medium acorn squash, cut in half and seeds scooped out
- 2 tablespoons extra-virgin olive oil, divided
- Salt and pepper to taste
- 1/4 cup maple syrup
- 1 medium shallot, finely diced
- 1 small sweet pepper, finely diced
- 2 medium cloves garlic, minced
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1-1/2 cups cooked couscous
- 1 cup canned chickpeas
- 1/4 cup golden raisins
- 2 tablespoons minced fresh parsley
Instructions
- Preheat oven to 400F and lightly grease a 9×13 baking dish. Rub squash halves with 1 tablespoon olive oil and season well with salt and pepper to taste. Arrange squash halves cut-side down in baking dish.
- Roast squash at 400F 25-30 minutes until squash is tender when pierced with a paring knife. Allow to cool slightly then use a fork to mash squash and toss 1 tablespoon maple syrup into each squash half. Set aside.
- Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add shallot and sweet pepper and cook 4-6 minutes until tender. Add garlic, turmeric, and cinnamon and cook 1-2 additional minutes until fragrant.
- Add couscous, chickpeas, raisins, and parsley to skillet and cook an additional 4-6 minutes until heated through. Season couscous with salt and pepper to taste.
- Fill squash halves with couscous and serve immediately while warm. Enjoy!
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