It’s officially Fall! Celebrate this Fall with our Twice As Good Stuffed Squash!

Yield: 4 Cooking Time: 1 Hour Difficulty: Easy


  1. Cut the acorn squash in half and remove all of the seeds. Place the cleaned squash on a baking sheet drizzle with olive oil and season with salt and pepper. Bake at 350° F for 35-45 minutes or until the center is tender.
  2. Meanwhile heat a heavy bottom medium saucepan to medium heat. Add about two tablespoons of olive oil and saute the onions and the garlic until they are translucent.
  3. Add the mushrooms and lightly saute for 1-2 minutes.
  4. Add the couscous and vegetable stock. Season with salt and pepper. Increase the heat to medium high and bring the mixture to a boil. Cover and reduce heat to low, cook for 10 minutes.
  5. Remove the cooked couscous from the heat and let it stand for 5 minutes covered. Once ready fluff the couscous with a fork and add the sage and half of the Parmesan cheese.
  6. Fill the cooked squash with the mushroom couscous, top with the remaining cheese and place under the broiler for 2-5 minutes to melt the cheese. Enjoy!


Baking Sheet
Medium Saucepan


  • 2 small to medium Acorn Squash
  • ¼ cup Olive oil, divided
  • Salt and Pepper
  • 1 Garlic Clove, minced
  • 1 small Onion, chopped
  • 2 cups Sliced Baby Bella or Shitake Mushrooms
  • 1 cup Israeli Couscous
  • 1 2/3 cup Vegetable Stock
  • 7 leaves Fresh Sage, chopped
  • ½ cup Shredded Parmesan Cheese, optional