Vegan Acorn Squash Stuffed with Israeli Couscous
Description
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.
Ingredients
•
2 medium acorn squash, halved and seeded
•
1 2/3 cups water
•
1 tablespoon vegetable soup base
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1 3/4 cups Israeli couscous (such as Osem®)
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2 cloves garlic, minced
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2 tablespoons olive oil
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salt and ground black pepper to taste
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5 baby portobello mushrooms, or more to taste, thinly sliced
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1 leek, thinly sliced
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1/2 red bell pepper, finely chopped
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2 tablespoons olive oil
Directions
1
Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
2
Place squash, cut-sides down, on the prepared baking sheet.
3
Bake in the preheated oven until squash is soft to the touch, about 30 minutes.
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
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
Remove squash from the oven and stuff with the couscous-veggie mixture.