Best 3 Vegan Acorn Squash Stuffed With Israeli Couscous Recipes

With its mild and nutty flavor, acorn squash serves as a perfect vessel for stuffing. This recipe combines the hearty goodness of Israeli couscous, the vibrant flavors of roasted vegetables, and the rich creaminess of goat cheese to create a delightful and satisfying dish that is sure to impress. Whether you're a seasoned vegan looking to expand your culinary repertoire or a novice cook eager to explore the world of plant-based cuisine, this vegan stuffed acorn squash recipe will guide you through the process of creating a flavorful and memorable meal that is both nourishing and delicious.

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VEGAN ACORN SQUASH STUFFED WITH ISRAELI COUSCOUS

Vegan Acorn Squash Stuffed with Israeli Couscous image

A mouth-watering combination of the baked sweet acorn squash and Israeli couscous with veggies.

Provided by Sharone

Categories Fruits and Vegetables Vegetables Squash Winter Squash Acorn Squash

Time 55m

Yield 4

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 482.1 calories, Carbohydrate 79.6 g, Fat 14.3 g, Fiber 7.8 g, Protein 11.6 g, SaturatedFat 2 g, Sodium 66.5 mg, Sugar 7.1 g

ISRAELI COUSCOUS WITH SQUASH

Israeli Couscous with Squash image

Provided by Food Network Kitchen

Categories side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Cook 1 1/2 cups Israeli couscous as the label directs. Meanwhile, cook 1 small chopped onion, 1 teaspoon chopped thyme, 1 cup cubed butternut squash, 3 chopped dates and 1/2 teaspoon kosher salt in a skillet with olive oil until just tender, 6 minutes. Add 1/2 cup water and cook 4 minutes. Stir in the couscous, 1/2 cup chopped pistachios and 2 tablespoons chopped parsley; season with salt and pepper.

COUSCOUS-STUFFED ACORN SQUASH

Couscous-Stuffed Acorn Squash image

A delicious, comforting Buttercup squash stuffed with couscous, spinach, cilantro, onions, and topped with feta cheese that is both sweet and savory. Great for that cold fall night!

Provided by Kaeli L

Categories Fruits and Vegetables Vegetables Squash Winter Squash Acorn Squash

Time 1h53m

Yield 2

Number Of Ingredients 10

Ingredients

1 acorn squash, halved and seeded
2 ¼ cups water
1 ½ cups whole wheat couscous
2 tablespoons chopped fresh cilantro
1 bunch fresh spinach, trimmed and coarsely chopped
1 tablespoon margarine
½ small onion, chopped
½ teaspoon seasoned salt, or to taste
salt and ground black pepper to taste
¼ cup crumbled feta cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C). Place acorn squash cut-side down on baking sheet.
Bake squash in the preheated oven until tender when pierced with a fork, about 45 minutes. Flip to face up and let cool slightly.
Bring 2 1/4 cups water to a boil in a saucepan; remove from heat and stir in couscous and cilantro. Cover saucepan and let stand until water is absorbed completely, about 10 minutes. Fluff couscous with a fork.
Bring a large pot of water to a boil. Add spinach and cook until wilted, 3 to 5 minutes. Drain; use paper towels to squeeze out excess moisture. Fold into couscous.
Melt margarine in a skillet. Add onion; cook and stir until browned, about 10 minutes. Mix onion into the couscous mixture. Stir in seasoned salt, salt, and pepper.
Stuff acorn squash halves with couscous mixture. Sprinkle feta cheese on top.
Bake in the preheated oven until heated through, about 15 minutes.

Nutrition Facts : Calories 908 calories, Carbohydrate 170.5 g, Cholesterol 28 mg, Fat 16 g, Fiber 28.8 g, Protein 35.6 g, SaturatedFat 5.8 g, Sodium 871.5 mg, Sugar 8.3 g

Tips:

To save time, buy pre-cut squash or use a food processor to quickly dice the squash.
If you don't have Israeli couscous, you can use another small-grain pasta like orzo or quinoa.
Feel free to add other vegetables to the stuffing, such as chopped onion, bell pepper, or mushrooms.
If you want a crispier topping, sprinkle some breadcrumbs or grated Parmesan cheese on top of the squash before baking.
Acorn squash is a versatile vegetable that can be stuffed with a variety of fillings. Get creative and experiment with different flavors.

Conclusion:

Vegan acorn squash stuffed with Israeli couscous is a delicious and satisfying dish that is perfect for a fall meal. The squash is roasted until tender and slightly caramelized, while the Israeli couscous stuffing is flavorful and filling. This dish is also relatively easy to make, and it can be prepared ahead of time, making it a great option for busy weeknights.