Acorn Squash Stuffed with Roasted Veggies & CousCous for #SundaySupper
Prep time
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Acorn Squash Stuffed with Roasted Veggies & CousCous is a great way to kick off the Fall season. You can make it ahead of time and invite friends over for a delicious dinner and enjoy their company while it cooks!
Recipe type: Dinner
Serves: 4
  • 2 Acorn Squash
  • 1 cup of couscous
  • 1 14 oz can of vegetable broth
  • 2 large carrots, peeled and sliced
  • 3 garlic cloves, minced
  • 1 small head of broccoli, roughly chopped
  • Olive Oil
  • 3 tbsp. of maple syrup
  • 2 tbsp. of brown sugar
  • 2 oz of goat cheese
  1. Preheat oven to 425F.
  2. Half each acorn squash and remove seeds. Cut the bottoms off of each half allowing the squash to stand alone. Sprinkle brown sugar on each one and drizzle olive oil over it. Place them on a baking sheet and cook for 30 min.
  3. In a medium bowl combine the carrots, broccoli and garlic. Mix with Olive oil coating the vegetables with olive oil and garlic.
  4. Spread the vegetables out onto a baking sheet and cook for 20-30 minutes depending on how crisp you like them.
  5. While the squash and vegetables are roasting, cook the couscous according to the packaged directions using broth instead of water.
  6. Mix the vegetables with the couscous using 1 tbsp of the maple syrup. Top each squash with goat cheese and drizzle the remaining tablespoons of maple syrup and bake for another 10 min.
  7. **If the couscous mixture is cooked ahead of time and it's cooled. Stuff it into the cooked squash and bake for 20 min or until the mixture is warmed through.
Recipe by Momma's Meals at