Stuffed Acorn Squash

Stuffed Acorn Squash Stuffed Acorn Squash
  • 10 min prep
  • 45 minutes
  • 130 calories
  • $1.05
  • Dairy Free
  • Vegan
  • Vegetarian


Makes: 4-6 servings


  • Preheat oven to 350° F (175° C).
  • Cut squash lengthwise in half; remove seeds and centre fibres.
  • Sprinkle with Holiday Seasoning, salt, and pepper.
  • Place squash cut-side down on an Sheet Pan lined with an Bake & Roll. Bake, uncovered, for 20–25 minutes until squash is tender when pierced with a fork.
  • In a medium bowl, cover couscous and sun-dried cranberries with boiling water and let stand 5 minutes. Stir in olive oil, 3 Onion Dip Mix, and Holiday Seasoning.
  • Remove squash from oven. Heap and press filling into the centre of each squash half.
  • Return to oven and bake, covered with aluminum foil, for 15 minutes.



Tip: To get a head start on your holiday dinner, bake the squash and make the couscous filling in advance. Simply heat 15 minutes before dinner time.

Nutritional Serving Size Per serving
Calories 130
Fat 2.5 g
Saturated Fat 0.4 g
Transfat 0 g
Cholesterol 0 mg
Sodium 5 mg
Carbohydrates 26 g
Fibre 2 g
Sugar 4 g
Protein 3 g

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Bake & Roll
Sheet Pan
Sea Salt (Grinder)
Black Pepper (Grinder)
3 Onion Dip Mix
Holiday Seasoning