For a richer flavor, try using vegetable broth instead of water and bouillon. Add a sprinkle of toasted pine nuts or chopped fresh parsley for garnish. Feel free to experiment with different vegetables such as zucchini, carrots, or spinach. For a non-vegan option, consider adding a sprinkle of grated Parmesan cheese before serving.
Vegan Acorn Squash Stuffed with Israeli Couscous
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PREP TIME25 mins
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COOK TIME30 mins
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TOTAL TIME55 mins
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SERVING4 People
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VIEWS0
Delight in this autumnal masterpiece! Sweet, roasted acorn squash cradles a vibrant medley of pearl couscous and sautéed vegetables, creating a symphony of textures and flavors that will warm your soul.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate80 g
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Fiber8 g
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Protein12 g
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Saturated Fat2 g
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Sodium67 mg
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Sugar7 g
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Fat14 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet. (Prep time: 5 minutes)
02
StepPlace the acorn squash halves, cut-sides down, on the prepared baking sheet. (Prep time: 2 minutes)
03
StepBake in the preheated oven until the squash is tender when pierced with a fork, approximately 30 minutes. (Bake time: 30 minutes)
04
StepWhile the squash is baking, in a saucepan, bring the water and vegetable soup base to a boil over medium-high heat. (Prep time: 5 minutes)
05
StepStir in the Israeli couscous and minced garlic, then reduce the heat to low, cover, and simmer until all the water has been absorbed, about 8-10 minutes. Fluff with a fork. (Cook time: 10 minutes)
06
StepIn a separate skillet, heat the remaining olive oil over medium-high heat. Add the sliced mushrooms, leek, and finely chopped red bell pepper. (Prep time: 3 minutes)
07
StepSauté the vegetables until they are tender and slightly caramelized, about 5 minutes. (Cook time: 5 minutes)
08
StepAdd the cooked couscous to the skillet with the sautéed vegetables and mix well to combine. Season with salt and pepper to taste. (Prep time: 2 minutes)
09
StepRemove the baked squash from the oven and carefully stuff each half with the couscous-vegetable mixture. Serve immediately. (Prep time: 5 minutes)
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