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Ambassador [Associate]
Ambassador [Associate]
  • 687 calories
  • 40 min
  • 4 servings


  • 2 acorn squash
  • 1 lb Brussels sprouts
  • 16 fl oz chicken or vegetable broth
  • 2 (4 oz) logs goat cheese
  • 1 lemon
  • ¼ cup pumpkin seeds
  • 1 lb red grapes
  • 1 cup whole wheat couscous
  • 1 medium yellow onion
  • black pepper
  • extra virgin olive oil
  • garlic powder
  • salt
  • thyme, dried


  1. Preheat the oven to 500°F and place the rack in the center position. Line a baking sheet pan with aluminum foil to make cleanup easier (optional).
  2. Wash and dry the fresh produce.
    • 2 acorn squash
    • 1 lb Brussels sprouts
    • 1 lb red grapes
    • 1 lemon
  3. Halve each acorn squash lengthwise, trim ends, then scoop out the seeds. Rub the inside of the squash with oil and season with salt and pepper. Arrange the squash halves cut-side down on the baking sheet.
    • 2 tsp extra virgin olive oil
    • ½ tsp salt
    • ¼ tsp black pepper
  4. Place squash in the oven (it doesn't have to be fully heated) and roast until tender, so a knife can easily pierce through the flesh, 20-25 minutes.
  5. While the squash is cooking, place couscous in a large bowl.
    • 1 cup whole wheat couscous
  6. Pour broth into a large skillet, cover, and bring to a boil over high heat. Remove from heat, pour into the bowl with the couscous, and stir (reserve skillet for later use). Tightly cover the bowl with foil and let stand for 10 minutes, then fluff with a fork.
    • 16 fl oz (2 cups) chicken or vegetable broth
  7. Meanwhile, trim and halve Brussels sprouts; place in a medium bowl and set aside.
  8. Peel, halve, and thinly slice onion.
    • 1 medium yellow onion
  9. Return the skillet to medium-high heat.
  10. Once the skillet is hot, add oil and swirl to coat the bottom. Add onion and spices; cook, stirring often, until starting to soften, 2-3 minutes.
    • 4 tsp extra virgin olive oil
    • 1 tsp thyme, dried
    • 1 tsp garlic powder
    • ½ tsp salt
    • ½ tsp black pepper
  11. Add Brussels sprouts and water to the skillet; cover with a lid and cook until the sprouts are fork-tender, 4-5 minutes.
    • ½ cup water
  12. Meanwhile, halve grapes.
  13. When the sprouts are ready, juice lemon into the skillet and add grapes. Continue to cook, uncovered, until most of the liquid has evaporated and grapes are soft, 1-2 minutes more.
  14. Add veggie-grape mixture and pumpkin seeds to the bowl with the couscous; stir to combine the stuffing.
    • ¼ cup pumpkin seeds
  15. To serve, divide squash halves between plates and fill with the veggie-couscous stuffing. Crumble goat cheese over top and enjoy!
    • 2 (4 oz) logs goat cheese

Nutrition per Serving

Net Carbs


  • 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