#Acorn squash in oven full#
The vegetarian filling is full of vegetables and spices that get sautéed on the stovetop until lightly crunchy. While the squash is cooking, you can prepare the couscous filling on the stovetop. Once roasted, the squash gets lightly basted with brown sugar and melted butter – trust me – you don’t want to skip that step! The extra sweetness is the perfect addition to the savory vegetable and couscous mixture. The squash itself takes about 30 minutes to cook, so you can easily prepare all the fruits and veggies and cook them along with the couscous within that timeframe. Start this recipe by scooping out the inside of the squash, including the seeds. Scattered on a large cookie sheet and lightly salted, the seeds will take about 10-12 minutes to roast, at 325 F. Personally, I think they’re great, but Etienne likens them to “woodchips” so….you make the call. I occasionally eat all of them before I get the chance to use them as garnish. If you love roasted pumpkin seeds, you definitely need to try roasting these acorn squash seeds. I’ve also started using the seeds, roasted, as an additional garnish.
#Acorn squash in oven plus#
I’ve since started including orange juice to give it a subtle citrus flavor, plus I’ve added diced peppers, apricots and almonds. So, this recipe has evolved since we originally started making it but its still super simple. How do you make Moroccan couscous stuffed acorn squash? The taste is somewhat similar to butternut squash but definitely unique on its own. Have you ever cooked with acorn squash before? I absolutely love them!! Not only is this type of squash SO good for you (think vitamin A, folate, vitamin B-6, and vitamin C), it’s the perfect shape for stuffing all sorts of delicious grains and veggies into and serving as a meal. It’s so easy to whip up, and it’s healthy, flavorful and perfect for a Meatless Monday meal! Yay! A sandbox was built, the lawn was mowed, a new car seat and toilet seat was installed – hey – I never said they were glamorous jobs!!Īnyway, on Saturday night we also enjoyed this lovely Moroccan couscous stuffed acorn squash! This recipe is an old favorite of ours, and it was actually one of the first meals Etienne and I made together when we first started dating. My amazing husband, Etienne, also KILLED his honey-do list.
This weekend we fit in multiple walks with the boys, played at a few parks and enjoyed a lot of much needed family time.
So, instead of immersing myself into the food blogging world, I had fun with my little family enjoying the warmer weather we’re finally getting! I so would have loved to go, especially after hearing about how wonderful the speakers were. Maybe next year. Hi all, how is the week going? Many of my fellow food bloggers were at the Everything Food Conference in Salt Lake City this past weekend. I’ve since redone the text but the recipe remains the same. *Please note* this post was originally published in 2017. Looking for a vegetarian stuffed acorn squash recipe? This Moroccan style couscous stuffed acorn squash checks all of the boxes! Hearty, flavorful and full of goodness!
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