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
Ingredients
- 2medium acorn squash, halved and seeded
- 1⅔ cups water
- 1tablespoon vegetable soup base
- 1¾ cups Israeli couscous (such as Osem®)
- 2cloves garlic, minced
- 2tablespoons olive oil
- salt and ground black pepper to taste
- 5baby portobello mushrooms, or more to taste, thinly sliced
- 1leek, thinly sliced
- ½red bell pepper, finely chopped
- 2tablespoons olive oil
Instructions
Step 1
Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.Step 2
Place squash, cut-sides down, on the prepared baking sheet.Step 3
Bake in the preheated oven until squash is soft to the touch, about 30 minutes.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.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.Step 6
Remove squash from the oven and stuff with the couscous-veggie mixture.