Whole baked squash with spiced couscous

  • serves 2
  • Easy

The best filling for squash. This whole baked dish using acorn squash is stuffed with couscous and spiced with ras-el-hanout, harissa and pistachio - all of which give it an interesting Middle Eastern flavour. Drizzled with pomegranate molasses to finish balances the sweetness of the squash and the spices.



  • dried sour cherries or dried cranberries 2 tbsp
  • acorn squash or other small squash 2, seeds scooped out and brushed inside with olive oil
  • couscous 1 teacup soaked in 1 teacup of boiling water with a few saffron threads
  • pistachios 4 tbsp
  • parsley 3 tbsp, chopped
  • harissa 1 tsp, depending on how hot you like it
  • ras-el-hanout 1 tsp (optional) available from seasonedpioneers.co.uk
  • pomegranate molasses (optional) available from Middle Eastern shops or Sainsbury’s Special Selection
  • butter melted, to serve


  • Step 1

    Roast the squash at 200C/fan 180C/gas 6 for 30-40 minutes or until tender. Mix the rest of the ingredients together, stuff the squash and bake for a further 10 minutes. Serve with extra melted butter and pomegranate molasses (if using) spooned over.

Nutritional Information

  • Kcals 471
  • Carbs 83g
  • Protein 12g
  • Fat 12.4g
  • Salt 0.05g
  • Fibre 7.1g