Go Back
–+ servings
Curried Chickpea Stuffed Acorn Squash

Curried Chickpea Stuffed Acorn Squash for Cozy Comfort Meals

Curried Chickpea Stuffed Acorn Squash is a hearty and nutritious dish that’s quick to prepare and packed with flavor.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 squash halves
Course: Dinner Ideas
Cuisine: Comfort Food
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Acorn Squash
  • 1 large acorn squash Choose one that's firm and free of blemishes for the best flavor.
  • 1 tablespoon olive oil This adds a hint of richness while helping to roast the squash perfectly.
  • 1 teaspoon fresh thyme, finely chopped Fresh herbs elevate the dish with bright notes.
For the Filling
  • 2 tablespoons vegetable oil Use a high smoke point oil for sautéing the vegetables.
  • 0.5 cup onion, finely chopped Elevated flavor and sweetness come from sautéing onions until translucent.
  • 0.5 cup mushrooms, sliced Add texture and umami to the filling, making it even more delicious.
  • 1 16 oz. can chickpeas, drained Or 1 ½ cups cooked chickpeas.
  • 0.5 tablespoon yellow curry powder This is the heart of the curry flavor, adding warmth and aroma.
  • 1 teaspoon cumin powder Infuses a slightly nutty taste that pairs beautifully with chickpeas.
  • 0.5 tablespoon soy sauce Provides a delightful depth of flavor and a hint of saltiness.
  • 0.75 cup coconut milk About half of a 400 ml can.
  • 2 tablespoons fresh parsley, finely chopped A pop of color and freshness to top off the delicious filling.
  • 0.5 teaspoon salt, or to taste Enhances all the flavors and adjusts to your liking.
  • 0.25 teaspoon ground black pepper, or to taste Adds warmth without overwhelming the dish.

Equipment

  • oven
  • medium pot
  • Sharp knife
  • baking sheet
  • spoon

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Cut the acorn squash in half crosswise, remove the seeds, drizzle with olive oil, and sprinkle with thyme.
  2. Place the squash halves cut-side up on a baking sheet and bake for 40-45 minutes, or until fork-tender.
  3. In a pot, heat vegetable oil, add onions and mushrooms, and sauté for 2-3 minutes until tender.
  4. Add chickpeas, yellow curry powder, cumin, and soy sauce, stirring for another 2 minutes.
  5. Pour in coconut milk, bring to a gentle boil, and simmer uncovered for 5 minutes.
  6. Scoop out some squash pulp and mix it into the chickpea mixture.
  7. Fill the squash halves with the mixture and top with parsley. Serve warm.

Nutrition

Serving: 1squash halfCalories: 250kcalCarbohydrates: 35gProtein: 10gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 400mgPotassium: 800mgFiber: 8gSugar: 6gVitamin A: 2000IUVitamin C: 15mgCalcium: 50mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze stuffed halves wrapped in plastic for up to 2 months.

Tried this recipe?

Let us know how it was!