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garlic herb chickpea stuffed acorn squash recipe

Garlic Herb Chickpea Stuffed Acorn Squash

A smiling woman in a modern kitchen, wearing a brown apron, preparing a delicious dish with fresh ingredients.Sorrel Calver
A hearty, vegan-friendly dish featuring roasted acorn squash filled with a savory garlic herb chickpea mixture. Perfect for a comforting fall dinner.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 4 servings
Calories 300 kcal

Equipment

  • 1 Baking Sheet
  • 1 Skillet
  • 1 Cutting board

Ingredients
  

Main Ingredients

  • 2 medium acorn squash
  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • 2 cups cooked chickpeas or 1 can, drained and rinsed
  • 1/4 cup fresh parsley chopped
  • 1 tablespoon fresh thyme chopped
  • 1 tablespoon fresh rosemary chopped
  • Salt and pepper to taste

Instructions
 

Preparation

  • Preheat the oven to 400°F. Cut each acorn squash in half and scoop out the seeds. Brush with olive oil and season with salt and pepper.
  • Place the squash halves cut-side down on a baking sheet and roast for 30 minutes, or until tender.
  • In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and cook until fragrant. Add the chickpeas and herbs, stirring to combine. Season with salt and pepper.
  • Remove the squash from the oven and turn them over. Fill each half with the chickpea mixture, pressing it gently into the cavity.
  • Return the stuffed squash to the oven for an additional 10-15 minutes to heat through.

Serving

  • Garnish with additional fresh herbs if desired. Serve warm.

Storage

  • Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Notes

Pro Tips: Choose acorn squash that is heavy for its size and has a firm skin. Fresh herbs will deliver the best flavor.
Ingredient Substitutions: Use canned chickpeas for convenience, and dried herbs if fresh are unavailable.
How to Serve: Serve with a side salad or crusty bread for a complete meal.
Storage & Freshness: Store leftovers in an airtight container in the fridge for up to three days.
Make-Ahead Tips: Prepare the chickpea filling up to a day in advance and store it in the refrigerator until ready to use.
Keyword fall plant-based dinner, garlic herb chickpeas, vegan stuffed squash