Vegan Acorn Squash Stuffed with Israeli Couscous

Ingredients

• 2 medium acorn squash, halved and seeded
• 1 2/3 cups water
• 1 tablespoon vegetable soup base
• 1.75 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
• 0.5 red bell pepper, finely chopped
• 2 tablespoons olive oil

Steps

1. Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
2. Place squash, cut-sides down, on the prepared baking sheet.
3. Bake in the preheated oven until squash is soft to the touch, about 30 minutes.
4. 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. 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. Remove squash from the oven and stuff with the couscous-veggie mixture.