Marla Meridith

November 25, 2019



This Vegan Chickpea Stuffed Acorn Squash is a deliciously healthy main for plant based diets. Filled with veggies, grain free, gluten and dairy free. MarlaMeridth.com
This Vegan Chickpea Stuffed Acorn Squash is a deliciously healthy main for plant based diets. Filled with veggies, grain free, gluten and dairy free. MarlaMeridth.com
This Vegan Chickpea Stuffed Acorn Squash is a deliciously healthy main for plant based diets. Filled with veggies, grain free, gluten and dairy free. MarlaMeridth.com

Recipe: Chickpea Stuffed Acorn Squash

By Marla Meridith  , , , , , , ,     , ,

November 25, 2019

This Vegan Chickpea Stuffed Acorn Squash is a deliciously healthy main for plant based diets. Filled with veggies, grain free, gluten and dairy free.

  • Prep: 20 mins
  • Cook: 40 mins
  • Yields: 2-4 servings

Ingredients

2 medium acorn squash

4 tbsp olive oil

Salt and black pepper, to taste

—CHICKPEA STUFFING

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

—toppings

freshly chopped parsley

Directions

1Preheat oven to 400˚F with the rack in the middle.

2Wash 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.

3Make 10 slits inside each half. Rub 1 tablespoon of olive oil into each half, and sprinkle with salt and pepper.

4Place 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.

5While 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.

6Add the garlic, carrots, celery, mushrooms and soy sauce, and sauté for 3-4 minutes

7Add the rosemary, chickpeas, cumin, paprika and garlic powder. Sauté for another 5 minutes. Add salt and pepper to taste.

8Once squash is finished cooking, remove from oven, place on a serving plate. Fill each half with the stuffing, serve immediately.

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