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Chickpea Stuffed Acorn Squash

Chickpea Stuffed Acorn Squash

This week we bring you this mouthwatering Chickpea Stuffed Acorn Squash. I got this gorgeous acorn squash as part of my weekly CSA box, and I was totally geeked! I’ve been meaning to develop some fall recipes, and acorn squash fits perfectly with the season. For those of you not familiar with this delight, acorn squash is a winter squash packed with Vitamin A, B6, C, and potassium. They pair well with salads, soups, and make for delicious soups. Want to check out some of our other acorn squash recipes? Check out these Roasted Acorn Squash Wedges and this Stuffed Acorn Squash with Couscous.

Now let’s talk about what we’ll be doing in this recipe. First, you’ll pre-heat the oven to 400F degrees. While that’s happening, wash the squash and cut it in half. Scoop out the seeds from the inside with a spoon (You can save these seeds and roast them for a tasty snack!) Next, you’ll make 5-10 slits on the inside of each half of squash with a knife. Rub 1 tablespoon of olive oil into each half, and sprinkle with salt. Place squash on a baking pan, pour 1/4 cup of water onto the bottom of the pan, and bake for 45 minutes at 400F or until soft.

In the meantime, let’s make the stuffing. On a pan, heat the olive oil, and add the onions. Sauté for 1-2 minutes. Add the brussel sprouts and soy sauce, and sauté for 3-4 minutes. Then add the chickpeas, cumin, and garlic powder. Sauté that for another 2-3 minutes and set aside. Once squash is finished cooking, remove it from oven and mash the insides with a fork. Add the stuffing to each half, and top with black pepper, to taste. You’re all done! Enjoy with someone, or save the other half for later! Have you cooekd with acorn squash? Let us know your favorite ways to make it in the comments below! Happy holidays! 

Chickpea Stuffed Acorn Squash Chickpea Stuffed Acorn Squash

Chickpea Stuffed Acorn Squash
Serves 2
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Ingredients
  1. 1 medium acorn squash
  2. 1 tablespoon olive oil
  3. Salt and black pepper, to taste
For chickpea stuffing
  1. 2 teaspoons olive oil
  2. 1/4 onion, chopped
  3. 1/2 cup brussel sprouts, sliced
  4. 1/4 teaspoon soy sauce
  5. 1/2 cup chickpeas, cooked
  6. 1/4 teaspoon cumin
  7. 1/4 teaspoon garlic powder
Instructions
  1. Pre-heat oven to 400F degrees
  2. Wash squash and cut it in half
  3. Scoop out seeds from the inside with a spoon
  4. Make 5-10 slits on the inside of each half of squash with a knife
  5. Rub 1 tablespoon of olive oil into each half, and sprinkle with salt
  6. Place squash on a baking pan, pour 1/4 cup of water onto the bottom of the pan, and bake for 45 minutes at 400F or until soft
  7. In the meantime, let's make the stuffing. On a pan, heat the olive oil, and add the onions. Sauté for 1-2 minutes
  8. Add the brussel sprouts and soy sauce, and sauté for 3-4 minutes
  9. Then add the chickpeas, cumin, and garlic powder
  10. Sauté for another 2-3 minutes and set aside
  11. Once squash is finished cooking, remove from oven and mash the insides with a fork
  12. Add the stuffing to each half, and top with black pepper, to taste. Enjoy!
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2 Comments on Chickpea Stuffed Acorn Squash

  1. Sarah
    November 23, 2016 at 9:39 pm (8 months ago)

    Yuuum! I have a squash obsession right now and I LOVE the idea of stuffing it with chickpeas! Thanks for the recipe! http://www.fearlessfig.com/

    XOXO – Sarah

    Reply

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