There are many full, sweet flavors of fall besides the pumpkin. Squash’s rich flavor is great for both sweet and savory dishes.
The word “stuffed” might make a recipe sound complicated, but it doesn’t have to be. The hardest part of this vegan stuffed squash is cutting the squash into rings.
One squash makes enough for a main dish for two people, or a side dish for four.
1 acorn squash
1/2 cup couscous
1 tablespoon chopped garlic
Salt and pepper to taste
1. Preheat oven to 375 degrees.
2. Cut the squash into 4 slices, roughly 2 inches thick. Remove the seeds and pulp.
3. Brush all the sides of the squash with olive oil and place them on a baking sheet. Bake for 30 to 40 minutes, or until the squash is tender.
4. While the squash is in the oven, combine the couscous with salt, pepper and garlic and prepare according to the package directions. I chose whole wheat Israeli-style couscous. I recommend adding some vegetable stock to the water, for additional flavor.
5. Place the cooked squash on a plate and fill with couscous. Serve and enjoy!
I wanted to keep the ingredient list short and sweet, but you could dress the couscous up with nuts, dried cranberries or fresh herbs.