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Vegan Acorn Squash Stuffed with Israeli Couscous
Vegan Acorn Squash Stuffed with Israeli Couscous
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Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
55 minutes
Vegan stuffed acorn squash filled with Israeli couscous, portobello mushrooms, leeks, and red pepper.
Ingredients:
  • 2 medium acorn squash, halved and seeded
  • 1.6666667461395 cups water
  • 1 tablespoon vegetable soup base
  • 1.75 cups Israeli couscous (such as Osem®)
  • 5 baby portobello mushrooms, or more to taste, thinly sliced
  • 1 leek, thinly sliced
  • 0.5 red bell pepper, finely chopped
Instructions:
  • Heat your oven to a toasty 400 degrees F (200 degrees C) and coat a baking sheet with grease.
  • Lay the squash halves cut-side down on the baking sheet.
  • Roast in the oven until the squash is tender, approximately 30 minutes.
  • While the squash is in the oven, simmer water and bouillon on medium-high heat. Stir in couscous and garlic, cover, and simmer until water is absorbed, about 8 to 10 minutes.
  • Heat oil in a skillet over medium-high heat. Saute mushrooms, leek, and bell pepper until tender, about 5 minutes. Stir in couscous to combine.
  • Take the roasted squash out of the oven and generously stuff it with the flavorful couscous-vegetable mixture.

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