Vegan Acorn Squash Stuffed with Israeli Couscous

Vegan Acorn Squash Stuffed with Israeli Couscous

A mouth-watering combination of the baked sweet acorn squash and Israeli couscous with veggies.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 4 persons



  1. Step 1

    Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
  2. Step 2

    Place squash, cut-sides down, on the prepared baking sheet.
  3. Step 3

    Bake in the preheated oven until squash is soft to the touch, about 30 minutes.
  4. Step 4

    While the squash is baking, bring water and bouillon to a boil over medium-high heat. Add couscous and garlic, cover, and lower to a simmer. Cook until water has been absorbed, 8 to 10 minutes.
  5. Step 5

    Meanwhile, heat oil in a skillet over medium-high heat. Add mushrooms, leek, and bell pepper; saute until tender, about 5 minutes. Add couscous and mix to combine.
  6. Step 6

    Remove squash from the oven and stuff with the couscous-veggie mixture.