Acorn Squash Filled with Vegan Israeli Couscous

Ingredients 0/10

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 roast 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, cover the pot, then lower the heat and let it simmer until the water is absorbed, around 8 to 10 minutes.

Step 3

Warm some oil in a skillet over medium-high heat. Toss in the mushrooms, leek, and bell pepper, cooking until everything is soft and fragrant, about 5 minutes. Stir in the cooked couscous to combine all the flavors.

Step 4

Once the squash is out of the oven, flip the halves over and fill them up with the couscous and veggie mixture. Serve warm and enjoy!