Couscous & Cranberry Stuffed Acorn Squash

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This is the perfect time of year for making winter squash. One of my favorite winter squash is Acorn squash because the size is perfect for our family. This weekend I made this Couscous & Cranberry Stuffed Acorn Squash for dinner, and it was delicious.

Couscous and cranberry stuffed acorn squash.

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Couscous makes a nice base for stuffing a squash because it has a nice nutty flavor which goes well with the squash. I used Israel couscous, which is larger and has a chewy consistency that is closer to pasta. To add to the seasonal nature of the dish I stirred in some dried cranberries.

To make the meal easy I cooked the squash in the microwave and the couscous on the stove, and then just combined them in the oven for 10 minutes. It only takes 5 minutes or so to cook the squash in the microwave, as opposed to the half an hour it takes to roast the squash in the oven.

Stuffed acorn squash with quinoa and cranberries.

A bowl filled with couscous and cranberries.
4.50 from 4 votes

Couscous & Cranberry Stuffed Acorn Squash

Published By Anne
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Servings: 4
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  • 1 Tablespoon olive oil
  • 1 1/2 cup couscous
  • 1/2 cup dried cranberries
  • 1/2 teaspoon salt
  • 1 3/4 cup water
  • 2 green onions chopped
  • 1 Tablespoon lemon juice
  • 2 acorn squash


  • Heat olive oil in sauce pan over medium heat.
    1 Tablespoon olive oil
  • Saute the couscous in the oil for 5 minutes.
    1 1/2 cup couscous
  • Add the cranberries, salt and water and bring to a boil.
    1/2 cup dried cranberries, 1/2 teaspoon salt, 1 3/4 cup water
  • Reduce heat and simmer covered for 14 minutes.
  • While the couscous cooks microwave 2 acorn squash until tender, about 5 minutes each.
    2 acorn squash
  • Preheat the oven to 400 F.
  • Let the squash cool slightly, then cut it open and scoop out the seeds.
  • When the couscous is done stir in the green onions and lemon juice.
    2 green onions, 1 Tablespoon lemon juice
  • Spoon the couscous into the squash and bake for 10 minutes.

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Nutrition Information

Calories: 410kcal | Carbohydrates: 86g | Protein: 10g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 311mg | Potassium: 883mg | Fiber: 7g | Sugar: 11g | Vitamin A: 851IU | Vitamin C: 26mg | Calcium: 96mg | Iron: 2mg

Nutrition facts are estimates.

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A bowl filled with couscous and cranberries.


What kind of fall side dishes are you making?


Hi, I’m Anne!

I love to cook and I want to share my recipes with you. I believe cooking should be approachable and fun, not a chore. I want to make simple recipes using everyday ingredients that you can make again and again, whether it is for a busy weeknight, a summer cookout or a special dessert. Read more...

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