Vegan Acorn Squash Stuffed with Israeli Couscous

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Place squash, cut-sides down, on the prepared baking sheet.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Bake in the preheated oven until squash is soft to the touch, about 30 minutes.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'While the squash is baking, bring water and bouillon to a boil over medium-high heat. Add couscous and garlic, cover, and lower to a simmer. Cook until water has been absorbed, 8 to 10 minutes.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Meanwhile, heat oil in a skillet over medium-high heat. Add mushrooms, leek, and bell pepper; saute until tender, about 5 minutes. Add couscous and mix to combine.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Remove squash from the oven and stuff with the couscous-veggie mixture.'}

📊 Nutrition Facts

Per serving (4 servings total)