Diabetes Forecast

Acorn Squash With Moroccan Couscous

Per Serving

Acorn Squash With Moroccan Couscous

Makes: 4
Serving Size: 1/4 squash plus 1 1/4 cup of couscous mixture
Calories 290
Fat 4 g
Saturated Fat 0.6 g
Trans Fat 0.1 g
Carbohydrate 61 g
Fiber 8 g
Sugars 18 g
Cholesterol 0 mg
Sodium 335 mg (without added salt)
Protein 9 g
Choices: Starch 2.5, Fruit 1
  • Makes: 4
  • Serving Size: 1/4 squash plus 1 1/4 cup of couscous mixture
  • Preparation Time: 12 minutes
  • Cooking Time: 40 minutes


1 med. acorn squash, halved and seeds removed
2 tsp. olive oil
2 garlic cloves, minced
1 small onion, minced
2 med. celery stalks, minced
2 small carrots, peeled and chopped
1 tsp. ground cumin
1/4 tsp. ground red pepper
2 1/4 cups low-fat, reduced-sodium chicken broth
1 cup dry whole wheat couscous
1/2 cup raisins
1 Tbsp. chopped parsley


  1. Preheat the oven to 400°F. Place the squash halves, cut side down, on a baking sheet and roast for about 35 to 40 minutes until tender.
  2. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the garlic and onion, and sauté for 3 minutes. Add the celery and carrots, and sauté for 4 minutes. Add in the cumin and ground red pepper. Add the chicken broth and bring to a boil.
  3. Add in the couscous and raisins, cover, and turn off the heat. Let the couscous stand for about 5 minutes. Add parsley, and season with salt and pepper. Fluff couscous with a fork and keep warm.
  4. Turn the squash cut side up. Season with salt and pepper. Cut each squash half in half. Top each quarter of the squash with couscous and serve.

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