




Vegan Stuffed Acorn Squash with Israeli Couscous
This hearty and colorful dish combines tender roasted acorn squash with flavorful Israeli couscous and a mix of fresh veggies. It’s a perfect cozy meal that’s both satisfying and completely plant-based!
Ingredients
Instructions
Roast Acorn Squash
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 baking sheet. Pop them in the oven and let them bake until they’re tender when you press on them, about 30 minutes.

Cook Israeli Couscous
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.

Saut Veggies and Mix
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.

Stuff Squash Halves
Finally, take the squash out of the oven and fill each half with the couscous and vegetable mixture. Serve warm and enjoy!
Why You’ll Love This Recipe
This dish is a beautiful combination of sweet, nutty, and savory flavors. It’s naturally colorful and full of texture, making it both satisfying and nutritious. Plus, it’s a great way to enjoy seasonal produce in a comforting meal.
Serving Suggestions
Serve alongside a simple green salad or steamed vegetables for a balanced meal. A drizzle of tahini or a dollop of vegan yogurt can add extra creaminess and flavor.
Storage Tips
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 firm and the couscous moist. Avoid freezing as the texture may change.



