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Curried Chickpea Stuffed Acorn Squash

Delicious Curried Chickpea Stuffed Acorn Squash Recipe

Enjoy the comforting flavors of Curried Chickpea Stuffed Acorn Squash, a healthy side packed with plant-based protein and vibrant spices.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Side Dishes
Cuisine Indian
Servings 2 squash halves
Calories 350 kcal

Equipment

  • Oven
  • baking sheet
  • medium cooking pot
  • Spoon
  • Knife
  • Measuring cups
  • Measuring Spoons

Ingredients
  

For the Squash

  • 1 large acorn squash this serves as the cozy vessel for your delicious filling.
  • 1 tablespoon olive oil drizzled for a rich flavor and to help the squash roast beautifully.
  • 1 teaspoon fresh thyme, finely chopped adds a fragrant herb note that brightens the dish.

For the Filling

  • 2 tablespoons vegetable oil, divided use the first for sautéing veggies and the second to keep things fluffy.
  • ½ cup onion, finely chopped imparts sweetness and depth to the sautéed filling.
  • ½ cup mushrooms, sliced adds a lovely texture and earthy flavor to the mix.
  • 1 (16 oz.) can chickpeas, drained they’re protein-packed and provide a hearty feel to the dish.
  • ½ tablespoon yellow curry powder essential for infusing that warm, comforting spices into your filling.
  • 1 teaspoon cumin powder adds a warm, nutty flavor that complements the curry.
  • ½ tablespoon soy sauce enhances the savory depth of the filling.
  • ¾ cup coconut milk gives a creamy, rich texture that harmonizes with the spices.
  • 2 tablespoons fresh parsley, finely chopped for a fresh and vibrant garnish that elevates every bite.
  • ½ teaspoon salt, or to taste helps to balance all the flavors beautifully.
  • ¼ teaspoon ground black pepper, or to taste a touch of spice that rounds out the taste of the dish.

Instructions
 

Step‑by‑Step Instructions

  • Preheat the oven to 350°F (175°C). Prepare your baking sheet and lined parchment paper.
  • Carefully slice the acorn squash in half crosswise and scoop out the seeds. Drizzle olive oil and sprinkle with thyme.
  • Place the squash halves cut-side down on the lined baking sheet. Bake for 40 to 45 minutes until fork-tender.
  • In a medium cooking pot, heat vegetable oil. Sauté onion and mushrooms for 2-3 minutes until tender.
  • Stir in the drained chickpeas, mixing thoroughly for about 1 minute.
  • Add yellow curry powder, cumin powder, and soy sauce. Cook for 2 more minutes, mixing well.
  • Pour in coconut milk and bring to a boil. Reduce heat to medium and simmer uncovered for 5 minutes.
  • Incorporate parsley, salt, and pepper into the chickpea mixture. Mix in a small amount of pulp from the roasted squash.
  • Evenly divide the chickpea mixture between the two squash halves. Garnish with additional parsley.
  • Serve the stuffed squash on a decorative plate, optionally with a side of rice.

Notes

Use fresh ingredients for the best flavor. Adjust seasoning to taste, and avoid overstuffing the squash.

Nutrition

Serving: 1squash halfCalories: 350kcalCarbohydrates: 40gProtein: 10gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 600mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 600IUVitamin C: 10mgCalcium: 40mgIron: 3mg
Keyword Curried Chickpea Stuffed Acorn Squash, easy recipe, Healthy, Plant-Based, stuffed squash
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