Vegan Acorn Squash Stuffed With Israeli Couscous Food

VEGAN ACORN SQUASH STUFFED WITH ISRAELI COUSCOUS

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.

VEGAN QUINOA-CRANBERRY STUFFED ACORN SQUASH

Steps:

• Position an oven rack in the middle of the oven; preheat the oven to 400 degrees F.
• Cut each squash in half lengthwise and scoop out and discard the seeds. Arrange the halves in a large baking dish, flesh-side up.
• Whisk together the vinegar, 2 tablespoons of the oil and the maple syrup in a cup. Brush the flesh side of the squash halves with some of the maple mixture and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Put the squash flesh-side down in the baking dish, then brush the skin side with maple mixture and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Roast until the squash is fork-tender, 50 to 60 minutes. Poke the inside of the squash halves with a fork and brush generously with more of the maple mixture.
• Meanwhile, heat the remaining 1 tablespoon oil in a medium saucepan over medium-high heat. Add the onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add the quinoa, curry powder, cinnamon, and 1 teaspoon salt and stir until the spices are toasted, about 1 minute. Add 2 cups water and bring to a simmer. Lower the heat, cover the pan and simmer, stirring occasionally, until the quinoa is tender and most of the liquid is absorbed, 20 to 24 minutes. Remove from the heat and let sit, covered, for 5 minutes. Uncover and stir in the cranberries, remaining maple mixture, half of the parsley and half of the pistachios.
• Stuff the squash halves with the quinoa and sprinkle with the remaining parsley and pistachios. Serve warm or at room temperature.

ISRAELI COUSCOUS WITH SQUASH

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

Steps:

• Cut squash in half; discard seeds. Place squash cut side down in an ungreased 13-in. x 9-in. baking dish; add water. Bake, uncovered, at 350° for 40-45 minutes or until tender. , In a small saucepan, bring apple juice to a boil; stir in couscous. Cover and remove from the heat; let stand for 5 minutes or until liquid is absorbed. Fluff with a fork., Scoop out squash, leaving a 1/4-in. shell. Cut pulp into 1/2-in. pieces; place in a bowl. Stir in the couscous, cranberries, walnuts and onion. Combine the butter, brown sugar, salt and cinnamon; drizzle over couscous mixture and toss gently. Spoon into squash shells. Serve immediately.

VEGAN STUFFED ACORN SQUASH

Steps:

• Place the uncut acorn squash in the oven directly on the center rack. Turn on the oven to preheat to 400°F. Allow the squash to remain in the oven while it heats up. Once the oven reaches 400°, carefully remove the squash using oven mitts. Allow the squash to rest until they are cool enough to handle. Then slice each squash in half lengthwise and scoop out the seeds. Discard the seeds (or save for roasting later.)
• Place the squash on a baking sheet (line with parchment paper for easier cleanup) cut side down. Bake the squash for 40 minutes until the squash are nearly tender when pierced with a fork. Remove the baking sheet from the oven. Carefully turn the squash halves over so they are cup side up.
• Meanwhile, prepare the quinoa. First rinse the quinoa with cold water in a fine mesh strainer. Add the quinoa and 1 cup of water to a small saucepan. Bring to a boil. Then reduce the heat and cover and simmer for 15 to 20 minutes until the water has been absorbed.Or to prepare in an Instant Pot pressure cooker, place the rinsed quinoa and ½ cup plus 2 tablespoons water in the liner. Close and lock the lid. Cook on high pressure for 5 minutes. Allow the pressure to release naturally.Set aside the cooked quinoa.
• Heat the oil in a large skillet over medium heat.
• Add the onion and saute until soft and slightly translucent.
• Add the carrots and celery and saute until soft.
• Then add the garlic and saute for about 30 seconds until fragrant.
• Next add the cooked quinoa, chickpeas, tomatoes, lemon juice, and thyme and stir to combine.
• Cook until all the ingredients are heated through and the tomatoes are soft, stirring occasionally.
• Taste and add salt and pepper, as needed.
• Spoon the quinoa mixture into the squash halves. Bake for 10 to 15 minutes or until the squash are tender.

VEGAN STUFFED ACORN SQUASH

Steps:

• Preheat your oven to 400F (200C).
• Divide the oil over the 4 squash halves and use your fingers or a brush to spread the oil over the squash flesh. Bake cut side facing down on a baking pan for 25 - 35 minutes until the squash is fork-tender.
• Heat the oil in a large high sided pan or pot over medium-high heat. When hot add the onions and garlic and sauté until the onions turn translucent and just begin to brown, about 5 minutes. Add the quinoa and vegetable broth and cover with a lid. Bring to a simmer and continue to simmer for 10 - 15 minutes until the vegetable broth is absorbed and the quinoa is cooked.
• Once the quinoa is cooked, stir in all of the remaining ingredients, the nuts or seeds, cranberries, thyme, sage, pepper, cinnamon, and add salt to taste. I found the vegetable broth I used had enough salt so I did not need extra, but taste your dish and add more if needed. Remove from heat.
• Divide the quinoa mixture evenly among the acorn squash halves, packing it into the well of the squash. You may have extra quinoa leftover. Serve hot, and garnish with more fresh thyme or sage as desired. See notes for making this dish ahead of time.

COUSCOUS-STUFFED ACORN SQUASH

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.

VEGETARIAN STUFFED ACORN SQUASH RECIPE WITH CORNBREAD STUFFING

Steps:

• Gather the ingredients and preheat oven to 400 F.
• Slice each acorn squash in half and remove the seeds. Brush the squash with the softened margarine and set aside.
• In a large skillet, saute the onion, celery, and apple in the olive oil for 6 to 8 minutes.
• Reduce heat and add the maple syrup, raisins, herbs, salt and pepper and stir to combine.
• In a large bowl, mix together the stuffing mix with the onion, celery and apple mixture until well combined. Spoon this mix into each squash half.
• Place on baking sheet and cover each squash with foil.
• Bake for 40 to 45 minutes, or until squash is soft.
• Serve with vegetarian gravy if desired and enjoy!

MEXICAN STUFFED ACORN SQUASH {VEGAN & GLUTEN FREE}

Steps:

• Preheat oven to 375ºF and line baking sheet with parchment paper. Rub insides of squash with oil and place face down on baking sheet. Use the "roast" function and set timer to 25 minutes. Then flip the squash and cook again for another 10 minutes. Remove squash from oven when done and flip back over.
• In a medium skillet over medium heat, add chopped bell peppers to skillet and cook for about 5 minutes, stirring occasionally. Add black beans, corn, red onion, quinoa and spices. Stir until combined and allow mixture to heat through, then garnish with cilantro.
• In a small blender or food processor, add all sauce ingredients and blend until smooth, adding more milk or water for desired consistency.
• Place acorn squash halves on plate and add quinoa mixture to bowls. Serve with cilantro lime avocado sauce and enjoy!