Description
A simple recipe for acorn squash halves filled with a spiced chickpea and vegetable mixture.
Ingredients
Scale
- 2 medium acorn squash
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon curry powder
- 1/2 teaspoon ground cumin
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1/2 cup vegetable broth
- 1/4 cup chopped dried apricots
- 2 tablespoons chopped fresh cilantro
- Salt and black pepper to taste
Instructions
- Preheat your oven to 400 degrees Fahrenheit.
- Cut each acorn squash in half lengthwise and scoop out the seeds and stringy parts.
- Place the squash halves cut-side up on a baking sheet. Drizzle the cut surfaces with a little oil and season with salt and pepper.
- Bake for 30 to 40 minutes, or until the squash is tender when pierced with a fork.
- While the squash bakes, heat the remaining olive oil in a skillet over medium heat.
- Add the onion and cook until soft, about 5 minutes.
- Stir in the garlic and ginger; cook for 1 minute more.
- Add the curry powder and cumin; cook for 30 seconds until fragrant.
- Add the rinsed chickpeas and vegetable broth to the skillet. Bring to a simmer and cook until the liquid reduces slightly, about 5 minutes.
- Stir in the dried apricots and cilantro. Season with salt and pepper.
- Remove the squash from the oven. Spoon the chickpea mixture evenly into the hollow of each squash half.
- Return the stuffed squash to the oven and bake for another 10 minutes to heat through.
Notes
- You can substitute sweet potato for acorn squash if desired.
- For a creamier texture, mash half of the chickpeas before mixing them with the other ingredients.
- Prep Time: 15 min
- Cook Time: 50 min
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed half
- Calories: 350
- Sugar: 12
- Sodium: 250
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 65
- Fiber: 15
- Protein: 12
- Cholesterol: 0
Keywords: acorn squash, stuffed squash, curried chickpeas, vegetarian main dish, baked squash