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Top view of couscous stuffed acorn squash with apple, dried apricots, raisins, and scallions.

Couscous Stuffed Acorn Squash


Couscous stuffed acorn squash is a sweet and savory side dish that is great as a vegetarian entree or healthy side dish.  It goes wonderfully with grilled or roasted meats, making it a lovely addition to your holiday meal.



1 medium acorn squash

1 cup water

½ cup apple juice

⅓ cup uncooked couscous

1 granny smith apple, peeled and finely diced

½ cup dried apricots, diced

½ cup golden raisins, chopped

2 tablespoons finely minced scallions, white part only

1 tablespoon butter, melted

2 teaspoons brown sugar

⅛ teaspoon salt

⅛ teaspoon ground cinnamon


Preheat the oven to 350 degrees.

Cut the squash in half and scoop out and discard the seeds.

Place the squash, cut side down, into a 13×9-inch baking dish.  Pour the water into the bottom of the dish.

Bake, uncovered, for 40-45 minutes or until tender when pierced with the tip of a knife.

Meanwhile, in a small saucepan, bring the apple juice to a boil.  Stir in the couscous.

Remove from the heat, cover, and let stand for 5 minutes or until the apple juice is absorbed.

When the squash is cool enough to handle, scoop out about 1-inch of the squash, leaving a large border around the squash.  Chop the squash that you removed and place it into a large bowl.

Add the couscous, apple, apricots, raisins, scallions, butter, brown sugar, salt, and cinnamon.

Toss to combine all the ingredients.

Spoon the mixture into the squash.

Serve warm.

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Side Dish
  • Method: Bake
  • Cuisine: Middle Eastern

Keywords: couscous stuffed acorn squash, vegetarian recipe, healthy sides, holiday side dish, couscous, meatless Monday