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Moroccan-style Stuffed Acorn Squash

(recipe, Mary Altman)


A hearty, easy meal with unique Moroccan flavors. Would make a great vegetarian main dish for Thanksgiving.


  1. 1 acorn squash
  2. 2 Tbsp. butter (melt 1 tbsp)
  3. 2 Tbsp. brown sugar
  4. 1 med. onion, chopped
  5. 2 celery stalks, chopped
  6. 2 carrots, chopped
  7. ½ tsp. ground cloves
  8. 1 tsp. cinnamon
  9. ½ tsp. ground ginger
  10. 1 tsp. paprika
  11. ¼ tsp. chili powder
  12. pomegranate seeds
  13. salt, to taste
  14. 1 cup veggie broth
  15. 1 cup couscous


  1. Roast the Squash:
  2. Halve acorn squash lengthwise, roast face-down in 350® oven until squash is tender. This will take about 30 minutes, depending on the size of your squash. You can take this time to make the stuffing. Once squash is at desired tenderness, drizzle with the melted butter/sugar mixture. Keep warm.
  3. Stuffing:
  4. Melt remaining butter in big skillet, add onion, celery, carrots and herbs. Cook until veggies are tender, add couscous and veggie broth. Cover, turn off heat, let it set for 5 mins. Fluff and stuff in the squash halves.