Description
Stuffed Acorn Squash with Chickpeas & Couscous
Ingredients
For the Squash:
2 medium acorn squashes, halved and seeds removed
2 tbsp olive oil
Salt & pepper to taste
For the Stuffing:
1 cup cooked couscous
1 can (15 oz) chickpeas, drained and rinsed
1 small carrot, diced
1 stalk celery, diced
1/4 cup dried cranberries (optional)
2 tbsp fresh parsley, chopped
1/2 tsp ground cumin
1/2 tsp smoked paprika
Salt & pepper to taste
1 tbsp olive oil
Directions
Roast the Squash: Preheat oven to 400°F (200°C). Brush the acorn squash halves with olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 25-30 minutes, or until tender.
Prepare the Filling: Heat olive oil in a skillet over medium heat. Sauté carrots and celery until softened (about 5 minutes). Add chickpeas, cumin, smoked paprika, salt, and pepper. Stir in cooked couscous, cranberries (if using), and parsley. Mix well.
Stuff the Squash: Flip the roasted squash halves cut-side up. Fill each half with the couscous mixture, pressing gently to pack.
Bake Again: Return to the oven for 10 minutes to heat through.
Serve: Garnish with more parsley and enjoy!
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4
Calories: 280 kcal per serving
#StuffedSquash #HealthyComfortFood #PlantBasedRecipes #FallEats #Vegetarian
Step-by-Step Guide
1. Prep the Squash: Carefully halve the acorn squashes lengthwise and scoop out all seeds and stringy pulp with a sturdy spoon. A sharp, heavy chef’s knife is safest for cutting.
2. Initial Roast: After brushing with oil and seasoning, place the halves cut-side down on the baking sheet. This creates steam inside, ensuring the flesh becomes perfectly tender and caramelizes on the cut edges.
3. Cook the Filling Base: While squash roasts, dice the carrot and celery finely for even cooking. Sauté them in oil until they just begin to soften. This builds a flavor foundation.
4. Combine Dry Ingredients: Ensure your couscous is fully cooked and fluffed. In the skillet, gently fold in the chickpeas, warm spices, couscous, cranberries, and parsley to avoid mashing the chickpeas.
5. Final Assembly & Bake: Once squash is fork-tender, flip them over. Generously mound the filling, packing it lightly. The final 10-minute bake melds the flavors and warms the stuffing throughout.
Serving Suggestions
This dish is a complete meal but can be elevated with simple sides. For extra protein, serve with a dollop of lemon-tahini sauce or Greek yogurt. A simple arugula salad with a bright vinaigrette cuts the richness. For a festive touch, sprinkle with toasted pumpkin seeds or crumbled feta cheese before the final bake.
How-to Summary
Halve and roast acorn squash until tender. Sauté diced vegetables, then combine with chickpeas, spices, cooked couscous, and herbs. Fill the roasted squash halves with the mixture and bake for an additional 10 minutes to heat through. Serve warm.
Frequently Asked Questions
Can I make this ahead of time? Yes. Roast the squash and prepare the filling separately. Store them in airtight containers in the fridge for up to 2 days. Assemble and bake just before serving, adding 5-10 extra minutes to the final bake if cold.
What can I use instead of couscous? Quinoa, farro, or even cooked brown rice are excellent gluten-free alternatives. Adjust liquid during cooking according to the grain’s instructions.
How do I know when the squash is done roasting? The flesh should be easily pierced with a fork and the edges will be slightly browned and caramelized.
Can I freeze stuffed squash? It’s not recommended, as the squash texture can become watery and mushy upon thawing. Components are best prepared fresh.
Is this recipe vegan? Yes, as written, this recipe is completely plant-based. Ensure any optional garnishes like cheese are omitted or substituted with vegan alternatives.
Common Mistakes to Avoid
- Undercooking the Squash: If the squash isn’t tender after the first roast, the final texture will be too firm. Pierce with a fork to test.
- Overpacking the Filling: Press the stuffing gently. Packing it too tightly can make the final dish dense and prevent even heating.
- Skipping the Sauté: Adding raw, diced carrots and celery directly to the mix will leave them too crunchy. Sautéing softens them and sweetens their flavor.
- Forgetting to Season Layers: Season the squash before roasting AND the filling while cooking. Layered seasoning is key to a flavorful dish.
Conclusion
This Stuffed Acorn Squash recipe is a testament to how simple, whole ingredients can create a meal that is both nourishing and deeply satisfying. It perfectly captures the essence of fall with its warm spices, hearty textures, and vibrant colors. Whether you’re serving it for a weeknight dinner or a special occasion, it’s a versatile, plant-based dish that is sure to impress. Enjoy the process of creating this wholesome comfort food.