Leek and Mushroom Couscous Stuffed Squash
Try this Leek and Mushroom Couscous Stuffed Squash recipe, or contribute your own.
Try this Leek and Mushroom Couscous Stuffed Squash recipe, or contribute your own.
- 2 cloves garlic minced
- 1 tbsp soy sauce
- 1 tbsp olive oil
- pinch salt
- 1 cup sliced mushrooms
- 1 cup vegetable broth
- cracked black pepper to taste
- 2 tsp maple syrup
- 1 cup uncooked couscous (cooks in 5 minutes)
- 2 small acorn squash
- sprinkle salt and pepper
- 1/4 tsp vinegar
- 1 slice maple tempeh bacon chopped
- 1 cup thin sliced leeks (approx. 1 leek)
- 1/4 cup chopped carrot
- 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
- Carbohydrate 166.857016984747 g
- Cholesterol 0 mg
- Fat 14.01016302181 g
- Fiber 15.4898562193016 g
- Protein 27.9073196906954 g
- Saturated Fat 1.42360856263267 g
- Serving Size 1 1 -8 serving (569g)
- Sodium 293.481312507563 mg
- Sugar 151.367160765445 g
- Trans Fat 1.05845575013847 g
- Calories 896 calories
Step-by-step
- 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 ½ 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 ½ 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.
My Cozy Autumn Leek and Mushroom Stuffed Squash
As a busy working mom, finding time to cook a healthy and delicious meal can feel like a marathon. But this Leek and Mushroom Couscous Stuffed Squash recipe has become a weekly staple in our home. It's surprisingly easy to prepare, bursting with flavour, and wonderfully comforting, especially during those chilly autumn evenings. It's the perfect balance of hearty and healthy, ticking all the boxes for my family and me.
The beauty of this dish lies in its simplicity. The acorn squash, roasted to perfection, provides a natural sweetness that complements the savory leek and mushroom filling. The couscous adds a lovely texture, while the tempeh bacon lends a smoky, satisfying depth of flavour. And the best part? I can often prepare most of this ahead of time, making it a breeze to assemble and bake when dinner time rolls around. This frees up my evenings to focus on family time, rather than stressing over a complicated meal prep. I often double the recipe, allowing for easy leftovers for lunch the next day – another bonus for a busy schedule!
The process is straightforward. I start by prepping all the vegetables – chopping the leeks, carrots, and mushrooms. Then I cook the couscous according to the package directions, using vegetable broth instead of water for extra flavour. While that’s simmering, I roast the squash halves, ensuring the insides are nice and tender. The filling comes together quickly, the sautéed vegetables mingling with the chickpeas, toasted pecans, and aromatic herbs. Then it's just a matter of filling the squash halves, baking them until golden brown, and finally, enjoying a warming and nutritious meal. This recipe is a testament to the fact that healthy and delicious don’t have to be mutually exclusive; it's a perfect blend of flavour and ease that fits perfectly into my busy life.
This recipe is incredibly versatile. I've experimented with different variations, such as adding sun-dried tomatoes for a burst of tangy sweetness or swapping the tempeh bacon for pancetta for a richer taste. You can also adjust the seasoning to your preference, adding more herbs or spices as desired. Feel free to get creative and make it your own! What matters most is creating a meal that nourishes both your body and your soul, and this recipe does exactly that. It is the epitome of comfortable, wholesome cooking, a perfect reflection of how I like to nourish my family and myself, even amidst the whirlwind of a busy life.
The squash itself is a star, a beautiful vessel for the flavorful couscous mixture. I find myself searching for the perfect acorn squash at the farmer's market, choosing those with deep orange hues, knowing the sweetness inside will be exceptional. The slight bitterness of the squash is perfectly balanced by the other ingredients, creating a harmonious symphony of tastes and textures in every bite. This recipe is more than just a meal; it's a reminder that even amidst a hectic lifestyle, taking time to prepare wholesome food can be a source of joy and satisfaction. The aromas that fill the kitchen as the squash bakes are comforting and inviting, creating a warm and cozy atmosphere that makes even the most stressful days a little bit brighter.
Beyond the ease and flavour, this dish also holds a special place in my heart because it brings my family together. The act of sharing a meal, especially one that was lovingly prepared, fosters connection and strengthens our bonds. It’s a ritual I cherish, and this simple yet elegant stuffed squash has become a significant part of that ritual. It’s a comforting reminder that nourishing our bodies and souls also involves nourishing our relationships, creating memories that will last a lifetime.
I hope you'll try this recipe and create your own cherished memories around it. It's a dish that’s as heartwarming as it is delicious. Let me know if you give it a go – I’d love to hear about your experience! And who knows, maybe it'll become a cherished part of your autumnal traditions, too.
