Moroccan Inspired Stuffed Acorn Squash

Moroccan Inspired Stuffed Acorn Squash

Moroccan Inspired Stuffed Acorn Squash

If you haven’t tried North African or Moroccan dishes, this is a great recipe to begin your exploration of the fantastic flavors of the cuisine from that part of the world.  This dish is vegetarian because while ground meats of various kinds could easily be added, it would detract from many of the subtle wonderful flavors you get from the pecans, cherries, the nutty wild rice and of course the delicious Ras El Hanout spice.

Moroccan Inspired Stuffed Acorn Squash
Prep time

Cook time

Total time


Recipe type: Main
Serves: 4

  • 2 acorn squash, cut in half and seeded
  • 1¼ cup cooked wild rice
  • ½ cup white navy beans (from a can)
  • ½ cup roasted Kirkland pecans, chopped
  • ½ cup carrot, shredded
  • 1¼ teaspoon Ras El Hanout spice mix
  • 1 tablespoon parsley, chopped
  • ½ cup mozzarella, shredded
  • Kirkland sea salt and fresh ground Tellicherry pepper
  • ¼ cup onion, chopped
  • ¼ cup dried Kirkland cherries
  • 3 teaspoons Kirkland extra virgin olive oil
For the dipping sauce
  • ½ cup plain yogurt
  • 1 garlic clove, crushed
  • 2 teaspoons parsley, chopped

  1. If not already done, prepare your wild rice which can take 30 minutes or more for some wild rice grains
  2. Preheat oven to 400F
  3. Drizzle the tops of the halved squashes with ½ teaspoon olive oil and sprinkle with Kirkland sea salt
  4. Place the squash on a baking pan, cut side up, and roast for 15 minutes
  5. Flip the squash, cut side down, and roast for 15 minutes until the squash is quite soft
  6. While the squash is roasting in the oven prepare the stuffing:
  7. In a fry pan over medium heat, warm 1 teaspoon of olive oil and then fry the onion for 2 minutes or until soft
  8. Add the Ras El Hanout and fry for 1 more minute
  9. In a large bowl mix all the remaining ingredients including the fried onion with Ras El Hanout
  10. Season the rice mixture with salt and pepper to taste and then divide the mixture into 4 portions and fill the squash bowls
  11. Top the squash mixture with equal amounts of the shredded mozzarella cheese
  12. Bake until the cheese is melted and nicely browned, anywhere from 10-15 minutes
  13. For the dipping sauce mix all ingredients together and serve in individual containers for each serving