Moroccan Chickpea-Stuffed Acorn Squash

Moroccan Chickpea-Stuffed Acorn Squash

Think of this dish as a meatless tagine served in a squash bowl. Kabocha, sweet dumpling or carnival squash make good alternatives to acorn squash. To make this side a hearty vegetarian meal, serve 2 halves each.

8

Servings

1 hour, 15 mins

Total time

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Main Ingredients

  • 4 acorn squash (about 5 pounds total), , halved lengthwise, seeds removed
  • 3 tablespoons canola oil, , divided
  • ¾ teaspoon salt, , divided
  • 1 3-inch cinnamon stick, , broken into pieces
  • 2 tablespoons coriander seeds,
  • 1 teaspoon cumin seeds,
  • 1 teaspoon paprika,
  • 1 teaspoon smoked paprika,
  • ½ - 1 teaspoon cayenne pepper,
  • ¼ teaspoon ground turmeric,
  • 1 cup finely chopped onion,
  • 4 medium cloves garlic, , finely chopped
  • 3 cups cubed winter squash (1/2-inch), such as kabocha or butternut,
  • 2 15-ounce cans chickpeas, , rinsed
  • 1 14-ounce can diced tomatoes,
  • 1¼ cups water,
  • ¼ cup finely chopped fresh cilantro,

Cooking Instructions

Step 1

Preheat oven to 375°F. Coat a large rimmed baking sheet with cooking spray.

Step 2

Cut a small slice off the bottom of each squash half so it will sit nicely when stuffed.

Step 3

Brush the insides with 1 tablespoon oil and sprinkle with 1/4 teaspoon salt. Place the squash cut-side down on the prepared pan. Bake until tender but still firm, 40 to 45 minutes.

Step 4

Meanwhile, finely grind cinnamon stick, coriander and cumin seeds in a spice grinder or mortar and pestle. Tap the mixture into a small bowl and stir in paprika, smoked paprika, cayenne to taste, turmeric and the remaining 1/2 teaspoon salt.

Step 5

Heat the remaining 2 tablespoons oil in a large pot over medium-high heat. Add onion and garlic and cook, stirring often, until starting to brown, 3 to 5 minutes.

Step 6

Stir the spice blend into the onion and add cubed squash; cook, stirring, for 30 seconds. Add chickpeas, tomatoes and their juice and water. Bring to a boil. Reduce heat to maintain a gentle simmer, cover and cook, stirring occasionally, until the squash is tender but still firm, about 10 minutes. Stir in cilantro.

Step 7

Fill each baked squash half with about 1 cup of the chickpea stew.

All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.

Recipe