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Ingredients
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2 medium acorn squash, halved and seeded
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1 ⅔ cups water
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1 tablespoon vegetable soup base
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1 ¾ cups Israeli couscous (such as Osem®)
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2 cloves garlic, minced
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2 tablespoons olive oil
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salt and ground black pepper to taste
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5 baby portobello mushrooms, or more to taste, thinly sliced
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1 leek, thinly sliced
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½ red bell pepper, finely chopped
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2 tablespoons olive oil
Directions
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Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
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Place squash, cut-sides down, on the prepared baking sheet.
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Bake in the preheated oven until squash is soft to the touch, about 30 minutes.
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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.
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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.
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Remove squash from the oven and stuff with the couscous-veggie mixture.
Cook's Notes:
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.
Nutrition Facts (per serving)
482 | Calories |
14g | Fat |
80g | Carbs |
12g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 482 | |
% Daily Value * | |
Total Fat 14g | 18% |
Saturated Fat 2g | 10% |
Sodium 67mg | 3% |
Total Carbohydrate 80g | 29% |
Dietary Fiber 8g | 28% |
Total Sugars 7g | |
Protein 12g | 23% |
Vitamin C 46mg | 51% |
Calcium 110mg | 8% |
Iron 3mg | 17% |
Potassium 1107mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.