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Stuffed Roasted Acorn Squash
Total Time
1 hr
Servings: 2
  • 1 medium Acorn squash
  • 3 tablespoons of olive oil
  • 1/2 cup of couscous
  • 1/2 cup of cooked small white beans
  • 2 tablespoons of shredded Parmesan cheese
  • 3 tablespoons of chopped onion
  • 3 cloves of chopped garlic
  • 1 teaspoon of oregano
  • Salt and pepper to taste
  1. Pre-heat oven to 400F degrees
  2. Wash squash and cut it in half
  3. Scoop out seeds from the inside with a spoon
  4. Make 5-10 slits on the inside of each half of squash with a knife
  5. Rub 1 tablespoon of olive oil into each half, and sprinkle with salt
  6. Place squash on a baking sheet
  7. Put into the oven and then pour 1/4 cup of water onto the bottom of the pan (it’s easier once it’s already into the oven)
  8. Bake for 45 minutes or until soft
  9. Meanwhile, cook couscous according to package directions
  10. When couscous is done cooking, mix with beans
  11. Heat one tablespoon of oil in separate saucepan and sauté chopped onions and garlic for 3-4 minutes
  12. Add couscous and beans and then season with oregano, pepper and a pinch of salt
  13. Once squash is finished cooking, remove from oven and mix the insides with a fork
  14. Add couscous and bean filling
  15. Top with Parmesan cheese
  16. Place in oven again and bake for an additional 5-10 minutes or until cheese melts to perfection