Roasted Acorn Squash with Coconut-Cilantro Couscous

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Roasted Acorn Squash with Coconut-Cilantro Coucous

…Inspired by fall, although it still feels like summer in North Carolina…

Roasted Acorn Squash

4 acorn squashes
1/2 cup light coconut milk
1/2 cup vegetable broth
1/2 cup water
1/4 cup Tamari
1/4 cup balsamic vinegar
1 tablespoon agave
olive oil

*Pre-heat oven to 375 degrees F
*Add all liquids to baking dish, mix
*Cut acorn squash in half, remove seeds and strings, sprinkle salt/pepper, rub the inside of each half with 1 teaspoon of olive oil; add to baking dish flesh side down

*Roast for 45 min to 1 hour, or until fork tender

Coconut-Cilantro Couscous

1/2 cup vegetable broth
1/2 cup light coconut milk
1 cup whole wheat couscous
1 large bunch cilantro
2 tablespoons olive oil

*Blend broth, coconut milk, and cilantro in the blender
*Add to medium saucepan with olive oil, salt, and pepper
*Heat just to a boil
*Stir in couscous, cover, remove from heat, let stand for at least 5 minutes
*Fluff and serve

I stuffed each half of acorn squash with the couscous. It makes for a very nice presentation! And I think folks liked having their own individual serving.

Written by

Tiffany M. Griffin is the woman behind Como Water, Washington DC’s premiere veg-centric cuisine consulting company. Through cooking classes, demonstrations, catering, and consultations, Como Water gives people the opportunity to learn how to prepare veg-centric cuisine that boasts maximum flavor, with minimal effort. Tiffany is quickly becoming a go-to expert on the future of veg-centric cuisine, and is a regular contributor to Como Water, the blog, as well as to vegetarian and vegan sites across the Internet. For over a decade, this self-taught, entrepreneurial expert has developed a set of tried and true techniques for making simple, delicious, and sometimes decadent veg-centric dishes. Featured on the Steve Harvey Show and other leading media outlets, Tiffany was born and raised in Springfield, MA. She then earned Bachelors degrees in Psychology and Communications from Boston College and a PhD in Social Psychology from the University of Michigan. She now resides in Washington DC, where she has worked in the US Senate and at a federal agency on issues around health, food, nutrition, and international food aid/development, and of course, as the owner of Como Water. Tiffany gets culinary inspiration from the food she grew up eating, and from her travels throughout Latin America, the Caribbean, Western Europe, and Sub-Saharan Africa. She is dedicated to sharing her wealth of knowledge on veg-centric cuisine with others and to help others live by her mantra—love life, live long, and eat veg-centric cuisine!


  1. Cool, I would like to do more squash this winter. Can you believe I didn't like anything "squashy" when I was a kid? I think my distaste for it was all in the name. I enjoyed reading this recipe, thanks for sharing!

  2. I can TOTALLY see how you wouldn't have liked squash in the past! I'm easing into it, and tend to prefer squashes that are comparable to sweet potatoes (e.g., acorn squash, butternut squash). So glad you liked the recipe!

  3. This sounds delicious. I love that you used coconut milk; I always have it on hand but never seem to use it unless I'm making a curry. I've got to utilize it more often.

  4. That looks and sound fantastic – such a great idea. I would even eat the coucous as is!

  5. @lisaasfoods…I'll be posting another use for coconut milk soon!!!
    @Kristin…I ate the leftover couscous by itself and it was super tasty!
    I'm glad you liked the recipes!

  6. A fantastic recipe! Hope you get some cool, fall-like weather soon.

  7. Thanks Carolyn! The mornings feel like fall! I'll take what I can get! 🙂