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My review
Vegan Acorn Squash Stuffed with Israeli Couscous
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Sharone
"A mouth-watering combination of the baked sweet acorn squash and Israeli couscous with veggies."
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Ingredients
55 m servings 482Original recipe yields 4 servings (4 stuffed squash halves)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
- 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.
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Footnotes
- Cook's Notes:
- If using a couscous other than Osem®, 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.