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Curried Chickpea Stuffed Acorn Squash

Delicious Curried Chickpea Stuffed Acorn Squash Bliss

A beautifully vibrant and flavorful Curried Chickpea Stuffed Acorn Squash that's perfect for any gathering or cozy dinner.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 2 stuffed squash halves
Course: Dinners
Cuisine: Indian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Acorn Squash
  • 1 large acorn squash The perfect vessel for a hearty filling.
  • 1 tablespoon olive oil Enhances flavor.
  • 1 teaspoon fresh thyme, finely chopped Adds earthy note.
For the Curried Filling
  • 2 tablespoons vegetable oil Prevents sticking during cooking.
  • ½ cup onion, finely chopped Rich aromatic base.
  • ½ cup mushrooms, sliced Adds savory depth.
  • 1 can (16 oz.) chickpeas, drained Protein-packed.
  • ½ tablespoon yellow curry powder Infuses vibrant flavor.
  • 1 teaspoon cumin powder Complements the curry.
  • ½ tablespoon soy sauce Enhances umami.
  • ¾ cup coconut milk Balances spices.
  • 2 tablespoons fresh parsley, finely chopped Adds freshness.
  • ½ teaspoon salt Enhances flavors.
  • ¼ teaspoon ground black pepper Adds subtle heat.

Equipment

  • Oven
  • Cooking Pot
  • knife
  • Baking Sheet

Method
 

Cooking Steps
  1. Preheat your oven to 350°F (175°C).
  2. Cut the acorn squash in half crosswise and scoop out the seeds.
  3. Drizzle one tablespoon of olive oil over the cut sides of the squash halves and sprinkle with thyme.
  4. Place the seasoned squash halves cut side down on a lined baking sheet and bake for 40 to 45 minutes.
  5. In a medium cooking pot, heat the vegetable oil over medium-high heat for about 2 minutes.
  6. Add the chopped onion and sliced mushrooms; sauté for 2 to 3 minutes.
  7. Stir in the drained chickpeas and cook for about 1 minute.
  8. Add curry powder, cumin powder, and soy sauce; stir well for 2 minutes.
  9. Pour in the coconut milk and bring to a gentle boil, then let it simmer uncovered for 5 minutes.
  10. Turn off the heat, let the filling sit for 5 minutes, and then stir in parsley, salt, and pepper.
  11. Scoop some pulp from the baked acorn squash and mix it into the chickpea filling.
  12. Evenly divide the chickpea mixture between the two prepared acorn squash halves.
  13. Sprinkle extra parsley on top before serving.

Nutrition

Serving: 1stuffed squash halfCalories: 350kcalCarbohydrates: 50gProtein: 15gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 550mgPotassium: 800mgFiber: 12gSugar: 7gVitamin A: 2000IUVitamin C: 25mgCalcium: 60mgIron: 3mg

Notes

This dish is perfect for cozy nights in or special gatherings, and can also be paired with coconut rice for an extra flavor boost.

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