Butter Nut Squash Stuffed With Orange Couscous

The pulp of winter squash is rich in vitamins A and C, iron, and riboflavin.


4 servings (serving size: 1 stuffed squash shell)

Recipe from

Oxmoor House

Nutritional Information

Calories 331
Fat 5.2 g
Satfat 0.9 g
Protein 9.6 g
Carbohydrate 64.0 g
Cholesterol 3 mg
Iron 2.2 mg
Sodium 510 mg
Caloriesfromfat 14 %
Fiber 7.3 g
Calcium 79 mg


2 (1 1/2- to 2-pound) butternut squash, halved lengthwise
1/2 teaspoon olive oil
1/2 cup chopped onion
1/2 cup chopped carrot
3/4 cup vegetable broth
1/2 cup water
3 tablespoons orange juice
1 teaspoon butter
1/2 teaspoon salt
3/4 cup uncooked couscous
2 tablespoons sweetened dried cranberries
1 teaspoon curry powder
1/2 teaspoon ground cinnamon
1/4 teaspoon grated orange rind
1/4 teaspoon black pepper
3/4 cup canned chickpeas (garbanzo beans), rinsed and drained
2 tablespoons slivered almonds, toasted
1 cup orange juice
2 tablespoons honey
1/8 teaspoon curry powder
1/8 teaspoon ground cinnamon


Preheat oven to 350°.

Place butternut squash, cut sides down, in a 13 x 9-inch baking pan. Add hot water to pan to a depth of 1/2 inch. Bake at 350° for 40 minutes or until tender.

While squash bakes, heat a large nonstick skillet over medium-high heat; add oil. Add onion and carrot. Reduce heat to medium-low, and cook 20 minutes or until onion is golden and carrot is tender, stirring frequently. Set aside.

Bring broth and next 4 ingredients to a boil. Stir in couscous and next 5 ingredients. Remove from heat. Cover and let stand 5 minutes.

Remove and discard seeds from squash; scoop out pulp, leaving 1/4-inch-thick shells. Coarsely chop 1 cup pulp, reserving remaining pulp for another use.

Combine reserved onion mixture, squash pulp, couscous mixture, chickpeas, and almonds; toss gently. Spoon mixture evenly into squash shells. Place shells in a 13 x 9- inch baking pan. Bake at 350° for 20 minutes or until thoroughly heated.

While shells bake, bring 1 cup orange juice and honey to a boil in a small saucepan. Reduce heat; simmer, uncovered, 10 to 15 minutes or until mixture reduces to 1/3 cup, stirring occasionally. Stir in curry powder and cinnamon. Drizzle juice mixture evenly over couscous mixture.


Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note