Vegan Acorn Squash Stuffed with Israeli Couscous

Tender baked acorn squash is stuffed with a mouth-watering mixture of Israeli couscous, portobello mushrooms, leeks, and red pepper in this delicious vegan meal.

• Preparation Time: 25 mins
• Cooking Time: 30 mins
• Total Time: 55 mins
• Calories: 482 Calories

Ingredients

• 2 tablespoons olive oil
• salt and ground black pepper to taste
• 2 cloves garlic, minced
• 1 ⅔ cups water
• 2 medium acorn squash, halved and seeded
• 1 leek, thinly sliced
• ½ red bell pepper, finely chopped
• 1 tablespoon vegetable soup base
• 1 ¾ cups Israeli couscous (such as Osem®)
• 5 baby portobello mushrooms, or more to taste, thinly sliced

Recipe 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.