With most Italian entrees, this garlicky parmesan bread pairs well. I created the recipe myself. It may be doubled if necessary.
| Prep Time: | 25 mins |
| Cook Time: | 30 mins |
| Total Time: | 55 mins |
| Servings: | 4 |
| Yield: | 4 stuffed squash halves |
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
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
- Place squash, cut-sides down, on the prepared baking sheet.
- Bake in the preheated oven until squash is soft to the touch, about 30 minutes.
- 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.
- 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.
- Remove squash from the oven and stuff with the couscous-veggie mixture.
- If using a couscous other than Osem(R), follow the directions for 2 cups of cooked couscous.
- You may use chicken soup base, or add some grated mozzarella cheese to the recipe, or sweet sausage, which will turn this recipe to a non-vegan food.