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Curried Chickpea Stuffed Acorn Squash

Curried Chickpea Stuffed Acorn Squash for Cozy Fall Evenings

A warm and comforting dish featuring acorn squash filled with a curried chickpea mixture, perfect for fall.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 stuffed squashes
Course: Dinner
Cuisine: Gluten-Free, Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Acorn Squash
  • 2 pieces Acorn Squash cut and roasted
  • 2 tablespoons Olive Oil or any neutral oil
For the Filling
  • 2 teaspoons Fresh Thyme or dried thyme
  • 2 tablespoons Vegetable Oil or olive oil
  • 1 medium Onion or shallots
  • 8 ounces Mushrooms sliced
  • 1 can Chickpeas canned or cooked
  • 2 tablespoons Yellow Curry Powder or curry paste
  • 1 teaspoon Cumin Powder omit if necessary
  • 2 tablespoons Soy Sauce or tamari for gluten-free
  • 1 cup Coconut Milk or almond/cashew milk
For Garnish
  • 2 tablespoons Fresh Parsley or cilantro
  • to taste Salt
  • to taste Black Pepper

Equipment

  • Oven
  • baking sheet
  • Medium Pot
  • spoon
  • Knife

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. Slice the acorn squash in half and scoop out the seeds. Drizzle inside with olive oil and sprinkle with fresh thyme. Place cut side down on a baking sheet.
  3. Roast the squash for 40 to 45 minutes, or until fork-tender.
  4. Heat vegetable oil in a medium pot over medium-high heat. Add chopped onions and sliced mushrooms, sautéing for 2 to 3 minutes until tender.
  5. Stir in chickpeas and cook for 1 minute. Then mix in yellow curry powder, cumin powder, and soy sauce, cooking for another 2 minutes.
  6. Pour in coconut milk, stirring to combine. Bring to a gentle boil, then reduce heat and simmer uncovered for 5 minutes.
  7. Scoop a small amount of the soft pulp from each squash half and add it to the chickpea mixture. Stir well.
  8. Spoon the chickpea mixture into each roasted squash half and top with fresh parsley.

Nutrition

Serving: 1stuffed squashCalories: 250kcalCarbohydrates: 38gProtein: 9gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 500mgPotassium: 500mgFiber: 7gSugar: 5gVitamin A: 1800IUVitamin C: 20mgCalcium: 60mgIron: 2mg

Notes

Store leftovers in an airtight container. For best reheating, use the oven.

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