Step 1

Trim the ends and then cut each acorn squash into half. I cut them lengthwise. Scoop out the seeds and then brush each half with olive oil.

Step 2

Sprinkle salt and pepper on each half and bake the squash at 400 F degrees for around 40 to 45 minutes.

Step 3

While the squash is in the oven, make the filling. Heat 1.5 teaspoons olive oil in a pan. Once the oil is hot, add the garlic and onion to the pan and cook for 2 minutes until softened.

Step 4

Then add the Israeli couscous and cook for another 1 minute.

Step 5

Stir in 1/2 teaspoon curry powder and 1/4 teaspoon salt and stir.

Step 6

Add water (or broth) and bring to a boil. Once it comes to a boil, lower to heat to low-medium, cover and cook for another 10 minutes or until all the water is absorbed.

Step 7

After 10 minutes, remove pan from heat and let it sit (covered) for 3 to 4 minutes. Then remove the lid/plate and fluff the couscous with a fork. If the pearls are clumping together, you may add a teaspoon of olive oil at this point.

Step 8

Transfer the prepared Israeli couscous to a large bowl and then add chopped apples, cranberries, raisins and pistachios to it.

Step 9

Squeeze in lemon juice and also add the black pepper, remaining 1/4 teaspoon curry powder and the remaining 1/2 teaspoon salt (or to taste).

Step 10

Add in the chopped cilantro, parsley and toss to combine everything. The stuffing is now ready.

Step 11

To make the maple tahini dressing, mix everything- tahini, maple syrup, lemon juice, salt, pepper and water together until smooth.I keep this thicker than what I would usually do for salads. So I added only 1 to 2 tablespoons of water to thin it out.

Step 12

Take the acorn squash halves out of the oven once done and fill each half with the prepared Israeli couscous.

Step 13

Drizzle each half with the maple tahini sauce and serve these stuffed acorn squash as a main vegetarian/vegan dish for your Thanksgiving dinner!