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Make our Chickpea Stuffed Acorn Squash for a healthy, vegan meal!
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SkinnyMS

Chickpea Stuffed Acorn Squash

These stuffed acorn squash boats are filled with contrasting textures and incredible flavor. Even the meat-eaters in the family won't miss the meat!
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Dinner, Main Course
Cuisine: American
Keyword: dairy-free, Gluten-Free, Holiday, Plant-Based, Thanksgiving, Vegan
Servings: 6 people
Calories: 304kcal
Author: Lindsay Mattison

Ingredients

US Customary - Metric
  • 3 acorn squash
  • 1 tablespoons olive oil divided
  • 1 cup wild rice
  • 1 red bell pepper diced
  • 1 red onion diced
  • 2 garlic cloves minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon smoked paprika
  • pinch cayenne pepper
  • 15 ounces chickpeas canned, drained and rinsed
  • 1 Swiss chard bunch thinly sliced
  • kosher salt and black pepper to taste
  • 1/2 cup pine nuts toasted
  • fresh cilantro chopped for garnish
  • green onions chopped for garnish

Instructions

  • Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
  • Cut the acorn squashes in half lengthwise. Scoop out the seeds and cut a thin slice from the bottom of each to allow them to sit flat.
  • Place the squash on the prepared baking sheet, hollowed-side up. Brush each one with olive oil and bake until tender, 30 to 40 minutes.
  • Meanwhile, cook the wild rice according to the package directions.
  • In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the bell pepper and onion and cook until softened, about 10 minutes.
  • Add the garlic, cumin, coriander, paprika, and cayenne. Cook until fragrant, about 1 minute.
  • Add the chickpeas and Swiss chard, lightly mashing the chickpeas as they cook. Cook until the chickpeas are heated through and the chard is wilted, about 5 minutes.
  • Stir the wild rice into the filling and season the mixture with salt and pepper, to taste.
  • Divide the filling between the six squash halves. Return the squash to the oven to heat the filling through, if necessary.
  • Top each squash boat with the toasted pine nuts, cilantro, and green onions before serving.

Nutrition

Serving: 1squash boat | Calories: 304kcal | Carbohydrates: 49g | Protein: 9g | Fat: 11g | Saturated Fat: 1g | Sodium: 117mg | Potassium: 1193mg | Fiber: 7g | Sugar: 3g | Vitamin A: 4511IU | Vitamin C: 66mg | Calcium: 113mg | Iron: 4mg |
SmartPoints (Freestyle): 9
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SmartPoints (Freestyle): 9
SmartPoints (Freestyle): 9