THE RECIPE JOURNAL · Main Course
Stuffed Acorn Squash with Israeli Couscous for Vegans
This hearty and colorful dish is perfect for cozy dinners or special occasions. Filled with flavorful Israeli couscous and fresh veggies, it’s a delicious way to enjoy a wholesome vegan meal.
FROM THE KITCHEN • Stuffed Acorn Squash with Israeli Couscous for Vegans
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating 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 they’re soft when you press on them, which usually takes about 30 minutes.
02
Step 2
While the squash is roasting, bring some water and vegetable bouillon to a boil on the stove. Stir in the Israeli couscous and minced garlic, cover the pot, and turn the heat down to a gentle simmer. Let it cook until the water is absorbed, about 8 to 10 minutes.
03
Step 3
Next, warm up a bit of oil in a skillet over medium-high heat. Toss in the mushrooms, leek, and bell pepper, and sauté until everything is nice and tender, around 5 minutes. Then, mix in the cooked couscous so all the flavors come together.
04
Step 4
Once the squash is done, take it out of the oven and carefully spoon the couscous and veggie mixture into each half. Serve warm and enjoy!
Why you’ll love it
This dish is full of vibrant flavors and textures that make it both comforting and exciting. It’s a great way to enjoy seasonal produce while keeping the meal plant-based and nutritious. Plus, it looks beautiful on the plate, making it perfect for sharing with friends or family.
How to serve
Serve this alongside a crisp green salad or steamed greens for a light, balanced meal. It also pairs well with a tangy tahini sauce or a drizzle of balsamic glaze to enhance the flavors even more.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the squash from becoming too soft. You can also prepare the filling in advance and stuff the squash just before serving.
