Leek & Mushroom Couscous Stuffed Squash

00:55:00

A hearty autumn stuffed squash recipe that makes a great side or main course.

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Ingredients
- Serves 4 +
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1 cup Couscous
1 cup Vegetable Broth
2 Small Acorn Squash
2 tablespoon Olive Oil
to taste Salt and Pepper
1 tablespoon Soy Sauce
2 teaspoon Maple Syrup
1/4 teaspoon Distilled White Vinegar
1 slice chopped Tempeh Bacon
1 cup thinly sliced Leek
1 cup sliced Mushroom
1/4 teaspoon Salt
1/2 cup drained Canned Chickpeas
1/4 cup chopped Roasted Pecans
1/4 teaspoon Dried Thyme
to taste Freshly Ground Black Pepper
Directions HIDE IMAGES
STEP 1
Cook Couscous (1 cup) according to package instructions, subbing Vegetable Broth (1 cup) for water. Bring vegetable broth to a simmer, turn heat off, stir in couscous, cover and let sit for 5 minutes before gently fluffing with a fork.
STEP 2
Preheat oven to 400 degrees F (200 degrees C).
STEP 3
Slice Acorn Squash (2) in half and scoop out the seeds with a spoon.
STEP 4
Coat the squash, inside only, with Olive Oil (1 tablespoon) and sprinkle with Salt and Pepper (to taste). Bake for 40 minutes, inner side up.
STEP 5
Combine Soy Sauce (1 tablespoon), Maple Syrup (2 teaspoon) and Distilled White Vinegar (1/4 teaspoon). Lightly brush squash with the mixture and bake for another 5-10 minutes.
STEP 6
Chop the Tempeh Bacon (1 slice).
STEP 7
Crush the Garlic (2 clove).
STEP 8
Thinly slice the Leek (1 cup).
STEP 9
Chop the Carrot (1/4 cup).
STEP 10
Slice the Mushroom (1 cup).
STEP 11
Heat Olive Oil (1 tablespoon) over medium-high heat. Add chopped Tempeh Bacon and cook for 30 seconds before adding Garlic, Leeks, and Carrots. Cook until carrots are nearly tender. Add Mushrooms and cook until vegetables are tender. Sprinkle with Salt (1/4 teaspoon).
STEP 12
Drain the Canned Chickpeas (1/2 cup).
STEP 13
Chop the Roasted Pecans (1/4 cup).
STEP 14
Add Chickpeas, Toasted Pecans, cooked couscous, Dried Thyme (1/4 teaspoon) and remaining Soy Sauce, Maple Syrup, Vinegar Mixture. Stir well and set aside until squash is finished cooking.
STEP 15
Once the squash is cooked, scoop out 1/4 cup of flesh from each squash half, and add it to the couscous mixture. Mix well and reheat if needed.
STEP 16
Spoon the leek & mushroom couscous filling into each squash half. Top with Freshly Ground Black Pepper (to taste) and serve. Enjoy!
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