A mouth-watering combination of the baked sweet acorn squash and Israeli couscous with veggies.

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Recipe Summary

prep:
25 mins
cook:
30 mins
total:
55 mins
Servings:
4
Yield:
4 stuffed squash halves
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.

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  • Place squash, cut-sides down, on the prepared baking sheet.

  • Bake in the preheated oven until squash is soft to the touch, about 30 minutes.

  • 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.

  • 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.

  • Remove squash from the oven and stuff with the couscous-veggie mixture.

Cook's Notes:

If using a couscous other than Osem(R), follow the directions for 2 cups of cooked couscous.

You may use chicken soup base, or add some grated mozzarella cheese to the recipe, or sweet sausage, which will turn this recipe to a non-vegan food.

Nutrition Facts

482 calories; protein 11.6g; carbohydrates 79.6g; fat 14.3g; sodium 66.5mg. Full Nutrition
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