Recipe · 35 min
Brussels Sprout, Grape, Couscous & Goat Cheese Stuffed Acorn Squash
- 35 min
- 2–6 servings
- 689 kcal / serving
Roasted acorn squash halves are filled with a warm mix of couscous, Brussels sprouts, grapes, and pumpkin seeds, then topped with goat cheese. The combination offers a soft squash, chewy grains, and bright fruit for a straightforward weeknight meal.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1acorn squash
- ½ lbBrussels sprouts
- 8 fl ozchicken or vegetable broth
- 1 (4 oz) loggoat cheese
- ½lemon
- ⅛ cuppumpkin seeds
- ½ lbred grapes
- ½ cupwhole wheat couscous
- ½ mediumyellow onion
- lemons
- yellow onions
From the pantry: black pepper, extra virgin olive oil, garlic powder, salt, thyme, dried
Cookware
aluminum foil · baking sheet pan · chef's knife · citrus juicer (optional) · colander · cutting board · measuring cups · measuring spoons · mixing bowls · nonstick skillet · oven mitts · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners · dinners for two
Shopping list by aisle
Produce
- 1acorn squash
- ½ lbBrussels sprouts
- ½lemon
- ½ lbred grapes
- ½ mediumyellow onion
- lemons
- yellow onions
Dairy, eggs & chilled
- 1 (4 oz) loggoat cheese
Pantry & dry goods
- 8 fl ozchicken or vegetable broth
- ⅛ cuppumpkin seeds
- ½ cupwhole wheat couscous
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| acorn squash | 1 | 2 | 3 |
| Brussels sprouts | ½ lb | 1 lb | 1 ½ lb |
| chicken or vegetable broth | 8 fl oz | 16 fl oz | 24 fl oz |
| goat cheese | 1 (4 oz) log | 2 (4 oz) logs | 3 (4 oz) logs |
| lemon | ½ | 1 | 1 ½ |
| pumpkin seeds | ⅛ cup | ¼ cup | ⅓ cup |
| red grapes | ½ lb | 1 lb | 1 ½ lb |
| whole wheat couscous | ½ cup | 1 cup | 1 ½ cups |
| yellow onion | ½ medium | 1 medium | 1 ½ medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 500°F and prepare a baking sheet with foil if you like easier cleanup; wash all produce.
- Halve the acorn squash lengthwise, remove seeds, rub the cut sides with oil, and season with salt and pepper; place the halves cut side down on the sheet.
- Roast the squash until tender enough for a knife to pass through, about 20–25 minutes.
- In a medium bowl, place the couscous and pour hot broth over it; cover tightly and let stand 10 minutes, then fluff with a fork.
- While the couscous rests, thinly slice the yellow onion.
- Heat a nonstick skillet with a drizzle of oil, add the onion and spices, and cook, stirring often, until the onion softens, about 2–3 minutes.
- Trim and halve the Brussels sprouts; add them along with a splash of water to the skillet, cover, and cook until fork-tender, 4–5 minutes.
- Cut the grapes in half; once the sprouts are tender, juice the lemon into the skillet and add the grapes; cook uncovered until most liquid evaporates and grapes soften, 1–2 minutes more.
- Stir in the cooked vegetable mixture and pumpkin seeds with the couscous; spoon the stuffing into each squash half and crumble goat cheese over the top.
- Serve the stuffed squash halves on plates and enjoy.
Two tips
- Make ahead: the squash can be roasted a bit in advance and stuffed later for quicker serving.
- For a brighter finish, squeeze a little extra lemon juice over the stuffed squash using the remaining half lemon.
Nutrition per serving
- Calories
- 689 kcal
- Protein
- 28 g
- Carbs
- 103 g
- Fat
- 24 g
- Fiber
- 22 g
- Sodium
- 293 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.