Israeli Couscous-Stuffed Vegan Acorn Squash

Ingredients

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

Step 1

Gently heat your oven to 400°F (200°C) and lightly grease a baking sheet. Cut the acorn squash in half and place them cut-side down on the sheet. Pop them in the oven and roast until the squash feels soft when you press on it, which usually takes about 30 minutes.

Step 2

While the squash is roasting, bring some water and vegetable bouillon to a boil in a pot. Stir in the Israeli couscous and minced garlic, cover it up, and turn the heat down to a gentle simmer. Let it cook until all the liquid is absorbed, about 8 to 10 minutes.

Step 3

At the same time, heat a little oil in a skillet over medium-high heat. Toss in sliced mushrooms, chopped leek, and diced bell pepper, and sauté everything until the veggies are tender, around 5 minutes. Then stir in the cooked couscous so the flavors come together.

Step 4

Once the squash is done, take it out of the oven and fill each half with the couscous and vegetable mixture. Serve warm and enjoy!