Roasted acorn squash is stuffed with Mediterranean flavors. This dish is great as a side for your Holiday table or as a main vegetarian course. Simple, delicious, and flavorful.
How to Roast Acorn Squash
With a sharp knife, cut the acorn squash in half and scoop out the seeds. The seeds can be placed in a baking tray and sprinkled with some salt, then baked until golden.
Rub the squash on Bothe sides with some olive oil and sprinkle the inside with some salt.
Place them cut side down on a baking tray and cover with foil.
Bake them until they are tender. It takes 35-45 minutes.
At this point that can be used as salad bowls, soup bowls, or filled with this delicious Mediterranean couscous filling. Their flesh can be scooped out and turned into soup. Use my Butternut Squash soup recipe.
- acorn squash
- olive oil
- salt and black pepper
- bell pepper
- garlic cloves
- broth (vegetable or chicken)
- feta cheese
- pine nuts
- dried oregano
- mint and/or parsley
- lemon juice
This recipe is very versatile. Feel free to substitute any of the ingredients with your favorites. Here are a few of my favorites:
- rice, quinoa, or lentils instead of couscous
- zucchini, eggplant, potatoes, instead of the mushrooms
- pitted kalamata olives
- goat cheese
- add ground meat for a more hearty option (sausage or oven gyro slices would work too)
- walnuts, pecans, or pistachios instead of the pine nuts
Any of these delicious salads would pair well with this Mediterranean Stuffed Acorn Squash:
- Greek Fall Cabbage Salad
- Mediterranean Green Bean Salad
- Maroulosalata: Greek Lettuce Salad
- Creamy Cucumber Salad
- Greek Style Fattoush Salad
Watch the Video Tutorial
- 2 acorn squash, halved and seeded
- olive oil
For the Filling:
- 5-6 mushrooms, chopped
- 3-4 tablespoons olive oil
- 1/2 cup couscous
- 1/3 cup vegetable or chicken broth
- 1 bell pepper, diced
- 3 scallions, thinly sliced
- 2 garlic cloves, grated
- salt, to taste
- freshly ground black pepper to taste
- 4 ounces feta cheese, crumbled
- 1/4 cup pine nuts, walnuts, or pecans
- 1/2 teaspoon dried oregano
- 1 tablespoon or more freshly chopped mint or parsley
- 2 tablespoons lemon juice
Preheat the oven to 400 °F, 200 °C.
Rub both sides of the squash with olive oil. Season the inside of the squash liberally with salt and place cut side down on a baking sheet. Cover with foil and bake until tender. About 45 minutes.
Bring 1/3 cup broth to a boil and add the couscous with a tablespoon of olive oil. Cover and set aside for 5 minutes then fluff the couscous with a fork.
Add the mushrooms with 2-3 tablespoons of olive oil to a pan and cook over medium heat for 5-6 minutes or until golden.
Add the bell peppers and the scallions and cook over medium heat until soft. About 5 minutes. Season with salt.
Place the pine nuts in a pan and toast them until lightly golden over medium-low heat. About 4-5 minutes.
Add the veggies to the couscous along with the remaining stuffing ingredients and mix together. Taste and adjust the seasoning if necessary.
Fill the squash with the filling and bake (uncovered) for 15 minutes.
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