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Curried Chickpea Stuffed Acorn Squash

Delicious Curried Chickpea Stuffed Acorn Squash Recipe

Curried Chickpea Stuffed Acorn Squash is a vibrant dish that blends seasonal sweetness with protein-rich chickpeas and aromatic spices for a cozy fall meal.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Gluten-Free, Vegan
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Squash
  • 2 whole Acorn Squash Roast until tender for a flavorful base.
  • 2 tablespoon Olive Oil Can use avocado oil as a replacement.
For the Filling
  • 2 tablespoon Fresh Thyme Use dried thyme if fresh is unavailable, reducing the amount by half.
  • 2 tablespoon Vegetable Oil Coconut oil offers a great flavor upgrade.
  • 1 whole Onion Shallots can lend a milder sweetness if preferred.
  • 8 oz Mushrooms Zucchini or bell peppers are great alternatives.
  • 1 can Chickpeas Canned is quick; dry chickpeas necessitate soaking and cooking.
  • 1 tablespoon Yellow Curry Powder Red curry paste can be substituted for extra heat.
  • 1 teaspoon Cumin Powder Can be omitted if not available.
  • 2 tablespoon Soy Sauce Tamari is a gluten-free alternative.
  • 1 cup Coconut Milk Almond milk can lighten the mix.
Garnish
  • 2 tablespoon Fresh Parsley Cilantro can be used for a different taste profile.
  • to taste Salt Adjust to your preference.
  • to taste Black Pepper Adjust to your preference.

Equipment

  • Oven
  • large pot
  • Baking Sheet
  • Parchment paper
  • spoon

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Cut the acorn squash in half and scoop out seeds. Drizzle olive oil over cut sides, sprinkle with fresh thyme, and place cut-side down on a baking sheet. Bake for 40-45 minutes until tender.
  2. Heat vegetable oil in a large pot over medium heat. Add chopped onion and sliced mushrooms, sauté for 2-3 minutes until onions are translucent.
  3. Stir in drained chickpeas, yellow curry powder, ground cumin, and soy sauce. Mix for 2 minutes to coat evenly.
  4. Pour in coconut milk, bring to a gentle boil, then reduce heat and simmer uncovered for 5 minutes.
  5. Scoop out some squash flesh and mix it back into the chickpea mixture. Fill each squash half with the chickpea mix.
  6. Sprinkle fresh parsley on top and serve warm, optionally alongside a bed of rice.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 45gProtein: 12gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 600mgPotassium: 600mgFiber: 10gSugar: 5gVitamin A: 150IUVitamin C: 20mgCalcium: 60mgIron: 3mg

Notes

Select acorn squash that feels heavy with firm skin. Adjust curry powder for desired spice. This dish can be prepared ahead of time.

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