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Curried Chickpea Stuffed Acorn Squash

Delicious Curried Chickpea Stuffed Acorn Squash Delight

Enjoy this Curried Chickpea Stuffed Acorn Squash, a plant-based dish that is visually stunning and flavorful.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 2 squash halves
Course: Main Dishes
Cuisine: Plant-Based
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Squash
  • 1 medium Acorn squash A sweet and nutty base that holds the delicious filling.
  • 1 tablespoon Olive oil Helps to enhance the natural flavor of the squash.
  • 1 teaspoon Fresh thyme Adds a subtle herbal aroma that elevates the dish.
For the Filling
  • 2 tablespoons Vegetable oil Used for sautéing.
  • 1 medium Onion Provides sweetness and depth; finely chopped.
  • 1 cup Mushrooms Adds umami flavor.
  • 1 can Chickpeas Drained and rinsed.
  • 1 tablespoon Yellow curry powder Adjust based on personal spice preference.
  • 1 teaspoon Cumin powder Adds a warm and earthy note.
  • 1 tablespoon Soy sauce Use low-sodium for a healthier option.
  • 1 cup Coconut milk Makes the mixture creamy and rich.
  • ¼ cup Fresh parsley Chopped, for garnish.
  • to taste Salt Enhances all the flavors.
  • to taste Ground black pepper Freshly ground is best.

Equipment

  • Oven
  • Baking Sheet
  • Cooking pot
  • spoon

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Cut the acorn squash in half and scoop out the seeds. Drizzle olive oil and sprinkle thyme on cut sides.
  2. Place the squash halves cut-side down on a lined baking sheet. Bake for 40 to 45 minutes or until fork-tender.
  3. Heat vegetable oil in a pot over medium-high heat. Sauté chopped onions and sliced mushrooms for 2-3 minutes.
  4. Add chickpeas, curry powder, cumin, and soy sauce; stir for 2 minutes to let spices release flavors.
  5. Pour in coconut milk and bring to a boil. Simmer uncovered for 5 minutes, then let sit for another 5 minutes.
  6. Scoop out some flesh from the squash, mix with chickpea filling for added moisture.
  7. Fill the squash halves with the chickpea mixture and garnish with parsley before serving.

Nutrition

Serving: 1squash halfCalories: 450kcalCarbohydrates: 45gProtein: 12gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gSodium: 500mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 1800IUVitamin C: 15mgCalcium: 60mgIron: 3mg

Notes

This dish is versatile enough for quick weeknight meals or gatherings. Pair with rice or salad for a complete meal.

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