STUFFED ACORN SQUASH
Question...what's with all the recipe blogs and writing a novel before actually getting to the recipe? I've never been long winded, and I know when I want to see a recipe I want to get straight to it. So here it is, my vegan version of a Stuffed Acorn Squash with Israeli couscous. Enjoy!
2 acorn squash
vegetable broth for sautéing
1 and 1/4 cup Israeli couscous couscous
1 small sweet onion (chopped)
2 celery stalks (chopped)
2 carrots (chopped)
1 cup mushroom (chopped)
1/2 cup red cabbage (chopped)
2 cups vegetable broth
1/2 tsp ground cumin
1 - 2 tbl fresh parsley (chopped)
paprika for garnish (optional)
salt & pepper to taste
1. Preheat the oven to 375 F (190 C). Halve the squash, and scoop out the seeds.
2. In large enough oven safe pan, place the squash cut side down and fill the pan with about a 1/2 inch of water. Cover with foil and bake for 35 minutes or until soft.
3. In a large pan add the vegetable broth for sautéing then add the onion. Sauté on a medium heat for 5 minutes stirring occasionally until onions are softened.
4. Then add in celery, carrots and cook for 2-3minutes. Add in the mushroom and cook for a few more minutes stirring occasionally. If you feel you need more broth add it in a tablespoon at a time.
5. Add in the cabbage and the couscous couscous, and then the 2 cups of vegetable broth and bring to a boil for 3- 5 minutes stirring occasionally until almost all the water has evaporated. Once the water has almost cooked down, turn off the heat and cover for at least 10 minutes.
6. Add in the cumin, salt, pepper, and parsley. Stir until combined and then cover again.
7. At this point, conveniently, the squash should be ready. Take out of the oven and cool to the point you feel you can handle it. Arrange the squash on your serving platter and fill each half with the couscous mixture. Garnish with parsley, salt, pepper, and paprika and serve. The filling will fill all 4 halves, but if you’d like, it tastes great on its own too.
Watch the video version here: