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Couscous Stuffed Acorn Squash | ElephantasticVegan.com
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Couscous-Stuffed Acorn Squash

This is one of my favorite recipes for a fancy vegan Thanksgiving meal: Couscous-Stuffed Acorn Squash with smoked tofu bits and mushrooms. Serve it with a homemade Cranberry Sauce and dig in!
Course Main Course, Side Dish
Cuisine American, Vegan
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 2
Calories 292kcal
Author Elephantastic Vegan

Ingredients

  • 1 acorn squash
  • olive oil for brushing the squash and for the pan
  • cup water
  • ½ cup couscous
  • 1 pinch curry powder
  • salt
  • 1 cup mushrooms , cleaned and sliced
  • 1/4 cup smoked tofu , small cubed
  • 1 shallot , finely sliced
  • 1 garlic clove , minced
  • 1 tablespoon fresh parsley , chopped
  • Homemade Cranberry Sauce

Instructions

  • Pre-heat the oven to 350°F/180°C.
  • Cut the acorn squash in half, spoon out the seeds and brush the inside with olive oil. Put the acorn squash halves with the inside down on a baking sheet lined with parchment paper. Bake for about 30 minutes, until soft, then flip them and bake for another 5 minutes.
  • Meanwhile prepare the filling: Boil the water for the couscous, add curry powder and a pinch of salt, then take the pot off the cooktop, add in the couscous, put the lid on top and let it absorb. In a pan, cook the mushroom slices (add a bit of salt) until brownish then put them in a bowl and set them aside. Pan-fry the smoked tofu cubes in the pan until crispy and set them aside as well. Caramelize the shallots and garlic. Once all the mix-ins for the filling are ready, pour them all back in the pan, mix in the couscous, fresh parsley and give it a good mix. Add salt to taste.
  • Spoon the filling into the roasted acorn squash and serve with homemade Cranberry Sauce!

Video

Nutrition

Calories: 292kcal | Carbohydrates: 61g | Protein: 11g | Fat: 1g | Sodium: 31mg | Potassium: 1074mg | Fiber: 6g | Sugar: 2g | Vitamin A: 960IU | Vitamin C: 28.9mg | Calcium: 91mg | Iron: 3mg