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Stuffed Roasted Acorn Squash

  • Yield: Serves 4
  • Prep Time: 15 minutes
  • Cooking Time: 55 minutes

Stuffed Roasted Acorn Squash


  • 2 acorn squash, cut in half, seeded
  • 4 tsp. honey
  • 1 1/4 cups low-sodium vegetable broth
  • 1 cup Israeli couscous or orzo pasta
  • 2 tsp. olive oil
  • 1 tbsp. grated lemon peel
  • 1/8 to 1/4 tsp. crushed red pepper flakes
  • Fresh Italian (flat-leaf) parsley sprigs (optional)


  1. Preheat oven to 400°F. Coat a baking sheet with nonstick cooking spray. Place squash cut-side down on baking sheet. Bake 35 minutes or until tender. Turn squash cut-side up and brush with honey; bake 10 minutes more.
  2. Meanwhile, in a medium pot bring broth to boiling. Add couscous; cook 8 to 10 minutes or until tender. Drain; return to pot. Stir in oil, lemon peel and red pepper flakes.
  3. Spoon couscous mixture evenly into squash halves. Top with parsley, if desired, and serve.


Per serving: 301 calories, 3g fat, 0g saturated fat, 0mg cholesterol, 42mg sodium, 63g carbohydrate, 4g fiber, 8g protein


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