Curried chickpea and quinoa stuffed acorn squash
I’ve always loved traveling. As long as I can remember I’ve always dreamed of traveling around the world, exploring new cities, new cultures, and of course new foods.
Curried chickpea and quinoa stuffed acorn squash
- Prep Time: 45 mins
- Cook Time: 30 mins
- Total Time: 1 hour 15 mins
- Yield: 4 servings 1x
- Category: Main/Side
- Method: Bake
- Cuisine: American
Description
Curried chickpea and quinoa stuffed acorn squash
Ingredients
- 1 acorn squash
- 1/2 cup quinoa (uncooked)
- 15 oz chickpeas (1 can)
- 1 tbsp olive oil
- 1/2 onion, chopped
- 1 garlic clove, finely chopped
- 1/2 cup crushed tomatoes
- 1/2 cup vegetable broth
- 1 1/2 tsp madras curry powder
- 1/2 tsp cumin
- 1 tsp garam masala
- 1/2 tsp paprika
- 1 tbsp brown sugar
- dash of cayenne pepper
- salt & pepper to taste
- cilantro
Instructions
- Preheat your oven to 425 degrees.
- Slice your acorn squash in half, scoop out the seeds, and season with a bit of salt, pepper, and a drizzle of olive oil.
- Place your squash face down on some tin foil on your baking sheet, and bake for 25-30 minutes, or until tender. (you should be able to poke through your squash with a fork)
- Meanwhile, cook your quinoa in a pot according to package directions.
- Once your squash and quinoa are cooked, Heat up olive oil in a large skillet and add onion and garlic. Cook on medium heat for 2 minutes.
- Add in your chickpeas and quinoa, and stir to combine.
- Using a large spoon, scoop out the squash from its peel, give it a rough chop, and toss it in the pan.(Set aside the squash shells for plating if desired) Your squash will begin to incorporate and almost “melt” into the dish.
- Next add crushed tomatoes, vegetable broth, madras curry, cumin, garam masala, paprika, cayenne, brown sugar, salt, and pepper.
- Stir until combined.
- Serve your curry in the acorn shell, and top with fresh cilantro.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 578
- Sugar: 16g
- Fat: 11g
- Saturated Fat: 1g
- Carbohydrates: 97g
- Fiber: 24g
- Protein: 27g
Keywords: Curried chickpea and quinoa stuffed acorn squash, stuffed squash recipe
*If your squash is very big, you may need to add a touch more seasoning, or vegetable broth if it gets too thick!
One of my favorite fall recipes. Easy, delicious, and looks beautiful when served.
★★★★★
Sooo delicious!
★★★★★
Thanks Sara!!
SO jealous that you went to India. It seems like such a stunning country! I absolutely love curry as well, and I think stuffing it in an acorn squash is a really good idea!
It was really beautiful! So nice to be able to bring back those flavours into this dish 🙂