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Recipe: Chickpea Stuffed Acorn Squash

Yields1 ServingPrep Time20 minsCook Time40 minsTotal Time1 hr

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

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

 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
1

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

2

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.

3

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

4

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.

5

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.

6

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

7

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

8

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

Nutrition Facts

Serving Size 2-4 servings