Go Back
–+ servings
Curried Chickpea Stuffed Acorn Squash

Savor Curried Chickpea Stuffed Acorn Squash Bliss at Home

Enjoy a nourishing Curried Chickpea Stuffed Acorn Squash that's both comforting and flavorful.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour
Course Appetizers
Cuisine Vegetarian
Servings 4 squash halves
Calories 320 kcal

Equipment

  • Oven
  • Baking sheet
  • Medium pot

Ingredients
  

For the Acorn Squash

  • 1 large acorn squash A versatile veggie that serves as the perfect vessel for this filling.
  • 1 tablespoon olive oil Adds a rich flavor while helping to roast the squash beautifully.
  • 1 teaspoon fresh thyme, finely chopped Provides a hint of freshness that brightens the dish.

For the Chickpea Filling

  • 2 tablespoons vegetable oil, divided Essential for sautéing, adding extra flavor and richness.
  • 0.5 cup onion, finely chopped Brings sweetness and depth to the filling mixture.
  • 0.5 cup mushrooms, sliced Adds a hearty texture and enhances the umami flavor.
  • 1 can chickpeas, drained (or 1 + ½ cups cooked chickpeas) A protein powerhouse that makes this meal filling and nutritious.
  • 0.5 tablespoon yellow curry powder Infuses warmth and spice to create that classic curry flavor.
  • 1 teaspoon cumin powder Enhances the earthiness of the dish.
  • 0.5 tablespoon soy sauce Adds depth and umami, making the dish more savory.
  • 0.75 cup coconut milk A creamy base that melds all the flavors wonderfully.
  • 2 tablespoons fresh parsley, finely chopped Brightens up the dish with a splash of color and freshness.
  • 0.5 teaspoon salt, or to taste Essential for balancing flavors; always adjust to your preference.
  • 0.25 teaspoon ground black pepper, or to taste Adds a subtle kick.

Instructions
 

Step-by-Step Instructions for Curried Chickpea Stuffed Acorn Squash

  • Preheat your oven to 350°F (175°C) for even cooking.
  • Cut the acorn squash in half crosswise and scoop out seeds and pulp.
  • Drizzle the cut sides with olive oil and sprinkle with fresh thyme.
  • Place the squash cut-side down on a baking sheet and roast for 40-45 minutes.
  • Heat vegetable oil in a pot, then sauté onion and mushrooms for 2-3 minutes.
  • Stir in drained chickpeas and mash some for a creamy texture.
  • Add curry powder, cumin powder, and soy sauce; cook for 2 minutes.
  • Pour in coconut milk and simmer uncovered for 5 minutes.
  • Let the filling rest for 5 minutes, then stir in parsley, salt, and pepper.
  • Scoop out a bit of squash pulp and mix with chickpea filling, then fill the squash halves.
  • Garnish with extra parsley and serve immediately.

Notes

Ensure even cutting of acorn squash for consistent cooking. Adjust spices to your taste and avoid watery filling.

Nutrition

Serving: 1squash halfCalories: 320kcalCarbohydrates: 45gProtein: 10gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 400mgPotassium: 550mgFiber: 10gSugar: 5gVitamin A: 1200IUVitamin C: 15mgCalcium: 50mgIron: 3mg
Keyword Comfort Food, Curried Chickpea Stuffed Acorn Squash, easy recipes, healthy meals, vegetarian recipes
Tried this recipe?Let us know how it was!