Vegan Stuffed Acorn Squash with Israeli Couscous

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 baking sheet. Pop them in the oven and let them bake until they’re tender when you press on them, about 30 minutes.

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, then cover the pot and turn the heat down to a gentle simmer. Let it cook until the couscous soaks up all the liquid, which should take around 8 to 10 minutes.

Step 3

At the same time, warm a little oil in a skillet over medium-high heat. Toss in the mushrooms, leek, and bell pepper, and sauté everything until the veggies soften up nicely, about 5 minutes. Once the couscous is ready, mix it into the skillet with the veggies so all those flavors come together.

Step 4

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