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Curried Chickpea Stuffed Acorn Squash

Savory Curried Chickpea Stuffed Acorn Squash Delight

This Curried Chickpea Stuffed Acorn Squash is a comforting, flavorful dish that's vegan and gluten-free, perfect for fall gatherings.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Squash
  • 2 medium Acorn Squash can substitute with butternut squash
  • 2 tablespoons Olive Oil or melted coconut oil
  • 1 teaspoon Thyme (fresh) or dried thyme at half the amount
For the Filling
  • 2 tablespoons Vegetable Oil or coconut/canola oil
  • 1 medium Onion (finely chopped) or shallots
  • 1 cup Mushrooms (sliced) or bell peppers
  • 1 can Chickpeas (canned or cooked) or any legume
  • 2 tablespoons Yellow Curry Powder or curry paste for more intensity
  • 1 teaspoon Cumin Powder or omit/replaced with coriander
  • 2 tablespoons Soy Sauce or tamari for gluten-free
  • 1 cup Coconut Milk or almond milk with more oil
  • 1/4 cup Parsley (fresh, chopped) or mint as a garnish
  • to taste Salt and Pepper using sea salt and fresh pepper

Equipment

  • Oven
  • Medium pot
  • Baking Sheet
  • Spoon

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. Carefully cut the acorn squash in half and scoop out the seeds. Drizzle with olive oil and sprinkle with thyme.
  3. Place the squash cut-side down on a lined baking sheet and bake for 40-45 minutes until fork-tender.
  4. Heat a medium pot over medium-high heat and add vegetable oil. Sauté the onion and mushrooms for 2-3 minutes until tender.
  5. Stir in chickpeas and mix for 1 minute. Add curry powder, cumin, and soy sauce, sauté for another 2 minutes.
  6. Pour in coconut milk, bring to a gentle boil, reduce heat, and simmer uncovered for about 5 minutes.
  7. Mix in reserved squash pulp, chopped parsley, salt, and pepper.
  8. Fill each baked squash half with the chickpea mixture and sprinkle with extra parsley.
  9. Serve warm, optionally with long-grain white rice or coconut rice.

Nutrition

Serving: 1portionCalories: 350kcalCarbohydrates: 49gProtein: 10gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 300mgPotassium: 600mgFiber: 10gSugar: 6gVitamin A: 2000IUVitamin C: 30mgCalcium: 80mgIron: 3mg

Notes

Ensure the squash is fork-tender before removing from the oven. For a richer curry flavor, increase the curry powder or add minced garlic. Store leftovers in an airtight container for up to 3 days.

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