Stuffed Acorn Squash Vegetarian Recipe

Delight in the flavors of the Stuffed Acorn Squash Vegetarian Recipe! A perfect autumn dish with chickpeas, spices, and more.

Ingredients

• 1 acorn squash, halved and seeds removed
• Olive oil cooking spray
• 15 oz chickpeas, drained and rinsed
• ¼ cup red onion, chopped
• 2 scallions, sliced, greens and whites separated
• ⅓ cup spinach, chopped
• ⅓ cup hoisin sauce, gluten-free if desired
• 1 tablespoon soy sauce, gluten-free if desired
• 1 tablespoon rice vinegar
• 2 cloves garlic, minced
• 1 teaspoon ginger paste

Instructions

Step 1: Prepare the Squash

Preheat the oven and halve the acorn squash, scooping out the seeds until the interiors are clean and ready to receive filling. Place the two squash halves cut-side up in a shallow baking dish, give them a light spray of olive oil cooking spray so the flesh gleams, and slide them into the oven to roast for about 20 minutes until the centers are just beginning to soften and the edges take on a touch of golden color. This short roast wakes up the squash flavor and makes hollowing and stuffing easier.

Step 2: Mix the Filling

While the squash softens, combine the drained chickpeas with chopped red onion, the white parts of sliced scallions, chopped spinach, hoisin sauce, soy sauce, rice vinegar, minced garlic, and ginger paste in a single mixing bowl. Stir thoroughly until individual chickpeas are coated with the glossy, umami glaze and the spinach wilts slightly from contact, creating a cohesive, slightly saucy mixture that still retains bite and texture. This is the hearty stuffing base — bright scallion flecks, translucent onion pieces, and plump chickpeas suspended in the dark hoisin glaze.

Step 3: Stuff and Roast Again

Remove the pre-roasted squash from the oven and fill each cavity generously with the chickpea-hoisin mixture, pressing slightly so the filling nestles into the hollow. Use a brush to sweep a little of the hoisin glaze over any exposed squash flesh so it caramelizes in the oven. Return the stuffed squash to the oven and bake for another 25 minutes, or until the squash is tender when pierced and the filling is warmed through and glossy with slight browning on top. The second roast deepens color, concentrates sweetness in the squash, and develops edges that are lightly caramelized.

Step 4: Garnish and Serve

When the stuffed squash comes out of the oven, let it rest for a moment, then sprinkle the bright green sliced scallion tops over the warm filling for freshness and color contrast. Serve the stuffed acorn squash halves hot, the skin framing a mound of savory, glossy chickpea stuffing studded with red onion and scallion, and the caramelized squash edges offering sweet counterpoint to the umami glaze. Enjoy immediately, cutting into the tender squash to mingle flesh and filling on the fork.

Notes

• Select an acorn squash that is heavy for its size.
• Experiment with different types of beans or legumes if chickpeas aren't available.
• Taste the filling mixture before stuffing to adjust seasoning as needed.