moroccan stuffed acorn squash w/ nutted couscous

In culinary experiments, dinner, easy weeknight meals, ethnic food, gluten-free, leftovers, vegetarian on 01.31.11 at 6:26 pm

ready to rock the casbah? here’s my vegetarian take on moroccan stuffed acorn squash… minus the red meat, and chock-full of yummy spices & dried fruit.

i’ve always been fascinated by moroccan cuisine and hope to travel to its country of origin someday. in the meantime, i enjoy exploring the rich flavours and fragrant scents of the food. this moroccan fusion culinary experiment was inspired by a fellow blogger’s test-kitchen recipe that i adapted based on ingredients on-hand in my pantry. it was also a great opportunity for leftover redux with some leftover couscous and roasted butternut squash from the other day.

acorn squash:
– pre-heat oven to 375F
– 1 acorn squash (cut in half, seeded)
– brush marinade (see below) generously on cut sides of squash
– place squash halves (cut sides down) in baking pan
– roast for 20min at 375F. remove from oven. allow to cool on cooling rack while preparing stuffing.

mix marinade in small prep bowl:
– 2 tbsp organic extra-virgin olive oil (evoo)
– 1 tsp organic apple cider vinegar
– 1 tsp honey
– pinch of ground nutmeg
– pinch of ground black peppercorns

– you’ll typically find couscous in the ethnic food aisle at grocery or health food stores.
– there are lots of different flavours and varieties of couscous available. most couscous is durum wheat-based, but you can also find a selection of gluten-free couscous.
– follow directions for preparing the couscous you have on-hand, and set aside.

– sauté evoo & 1/4 red onion (rough chop) in pan on medium heat
– add 1 red bell pepper – cap only (rough chop)
– add 1/2 cup roasted butternut squash
(tip: if you don’t have any leftover butternut squash on-hand, you can get pre-cut squash in the produce section to save time.)
– add dried fruit: 1/4 cup dried apricots, 1/8 cup dried golden raisins, 1/8 cup dried blueberries, 1/8 cup dried pomegranates
– add spices: 2 tbsp ground cinnamon, 1 tbsp ground nutmeg, 1 tsp ground cumin & 1 tsp ground black peppercorns
– add 2 cups of cooked couscous to pan, just to toast the grains and absorb the flavours & fragrance of the spices
– add 1/4 cup cashews or pistachios (crushed in mortar & pestle)

roasted stuffed squash:
– generously fill each half w/ nutted couscous stuffing
– roast for 10min at 375F in baking pan (stuffed side up), until squash is cooked through and tops are toasted golden brown.

  1. So this is what you made! Looks superb. As good as it looks?


  2. Yummy indeed! I’m going to have to whip up some of these delicacies soon.


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