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
- 2 tablespoons olive oil
What Makes This Recipe Unique
Cooking Secrets
- Toast the Israeli couscous before boiling to enhance its flavor and add a slight nuttiness.
- Use fresh herbs and a squeeze of lemon juice in the stuffing to brighten up the dish.
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!
