A hearty autumn stuffed squash recipe that makes a great side or main course.
- 1 cup uncooked couscous (cooks in 5 minutes)
- 1 cup vegetable broth
- pinch salt
- 2 small acorn squash
- 1 tbsp olive oil
- sprinkle salt and pepper
- 1 tbsp soy sauce
- 2 tsp maple syrup
- 1/4 tsp vinegar
- 1 tbsp olive oil
- 1 slice maple tempeh bacon, chopped
- 2 cloves garlic, minced
- 1 cup thin sliced leeks (approx. 1 leek)
- 1/4 cup chopped carrot
- 1 cup sliced mushrooms
- 1/4 tsp salt, plus more to taste
- 1/2 cup canned chickpeas, drained
- 1/4 cup toasted pecans, chopped
- 2 cups cooked couscous
- 1/4 tsp dried thyme
- cracked black pepper, to taste
- Cook couscous according to package instructions, subbing vegetable broth 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.)
- Preheat oven to 400F.
- Slice squash in half and scoop out the seeds with a spoon.
- Coat the squash (inside only) with olive oil and sprinkle with salt and pepper. Bake for 40 minutes, inner side up.
- Combine soy sauce, maple syrup, and vinegar. Lightly brush squash with the mixture and bake for another 5-10 minutes. (This is a good time to toast the pecans!)
- Heat oil 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 1/4 tsp salt.
- Add chickpeas, toasted pecans, cooked couscous, thyme, and remaining soy sauce, maple syrup, vinegar mixture. Stir well and set aside until squash is finished cooking.
- Once the squash is cooked, scoop out 1/4 cup of flesh from each squash half, and add it to the couscous. Mix well and reheat if needed.
- Spoon the leek & mushroom couscous filling into each squash half. Top with black pepper and serve.