This Vegan Chickpea Stuffed Acorn Squash is a deliciously healthy main for plant based diets. Filled with veggies, grain free, gluten and dairy free.
2 medium acorn squash
4 tbsp olive oil
Salt and black pepper, to taste
2 tbsp olive oil
1/2 yellow onion, chopped
2 cloves garlic, minced
1/2 cup celery, finely chopped
1/2 cup carrots, finely chopped
1/2 cup crimini mushrooms, chopped
1 1/2 tbsp Tamari or soy sauce
1/2 tsp freshly chopped rosemary
1 can (15.5 ounce) chickpeas, rinsed and drained
1/2 teaspoon cumin
1/2 tsp sweet (or spicy) paprika
1/4 tsp turmeric
freshly chopped parsley
Preheat oven to 400˚F with the rack in the middle.
Wash squash. Pierce the squash several times with a sharp knife. Microwave on high for 5 minutes or until soft enough to slice. Let cool a few minutes, slice in half and scrape out the seeds with a fork. Discard the seeds. Gently slice the bottoms so the squash lay flat in a baking dish.
Make 10 slits inside each half. Rub 1 tablespoon of olive oil into each half, and sprinkle with salt and pepper.
Place squash on a baking pan, pour 1/2 cup of water onto the bottom of the pan, and bake for 35 minutes at or until soft.
While the squash are cooking: In a 10 inch cast iron skillet, heat the olive oil over medium heat. Add the onions. Sauté until softened and fragrant a 4-5 minutes.
Add the garlic, carrots, celery, mushrooms and soy sauce, and sauté for 3-4 minutes
Add the rosemary, chickpeas, cumin, paprika and garlic powder. Sauté for another 5 minutes. Add salt and pepper to taste.
Once squash is finished cooking, remove from oven, place on a serving plate. Fill each half with the stuffing, serve immediately.