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–+ servings
Curried Chickpea Stuffed Acorn Squash

Savory Curried Chickpea Stuffed Acorn Squash Delight

A delightful Curried Chickpea Stuffed Acorn Squash recipe that's vegan, gluten-free, and perfect for fall evenings.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 squash halves
Course: Dinner
Cuisine: Gluten-Free, Vegan
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Squash
  • 2 pieces Acorn Squash A naturally sweet vessel that gets wonderfully tender when roasted.
  • 2 tablespoons Olive Oil Drizzle over the squash for added flavor.
  • 2 sprigs Fresh Thyme Offers a lovely aromatic note; substitute with sage if desired.
For the Filling
  • 1 tablespoon Vegetable Oil Great for sautéing; any neutral oil will work here.
  • 1 medium Onion Finely chopped for a sweet base.
  • 1 cup Mushrooms Adds earthy richness; swap with spinach for a lighter option.
  • 1 can Chickpeas Canned or cooked chickpeas are equally tasty.
  • 2 teaspoons Yellow Curry Powder Infuses warmth and spice.
  • 1 teaspoon Cumin Powder Adds depth; can be omitted if you don't have it.
  • 2 tablespoons Soy Sauce Brings an umami punch; use tamari for gluten-free.
  • 1 cup Coconut Milk Creates a creamy texture.
  • 1/4 cup Fresh Parsley Adds brightness; reserve for garnish.
  • to taste Salt & Black Pepper Essential for seasoning.

Equipment

  • Baking sheet
  • medium-sized pot
  • Spoon

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Halve the acorn squash and scoop out the seeds. Drizzle olive oil and sprinkle thyme.
  3. Place acorn squash halves cut-side down on the baking sheet and roast for 40–45 minutes.
  4. Heat vegetable oil in a pot, sauté onion and mushrooms for 2–3 minutes.
  5. Mix in chickpeas, yellow curry powder, cumin powder, and soy sauce. Stir for another minute.
  6. Pour in coconut milk, bring to a gentle boil, then simmer for about 5 minutes.
  7. Once acorn squash is cool, scoop out some pulp and mix into chickpea filling.
  8. Fill the acorn squash with the chickpea mixture and garnish with parsley before serving.

Nutrition

Serving: 1squash halfCalories: 300kcalCarbohydrates: 45gProtein: 10gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 500mgPotassium: 700mgFiber: 8gSugar: 4gVitamin A: 5500IUVitamin C: 15mgCalcium: 60mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days. Reheat in the oven to preserve texture.

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