Ingredients
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4 acorn squash (about 5 pounds total), halved lengthwise, seeds removed
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3 tablespoons canola oil, divided
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¾ teaspoon salt, divided
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1 (3 inch) cinnamon stick, broken into pieces
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2 tablespoons coriander seeds
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1 teaspoon cumin seeds
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1 teaspoon paprika
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1 teaspoon smoked paprika
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½ teaspoon to 1 teaspoon cayenne pepper
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¼ teaspoon ground turmeric
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1 cup finely chopped onion
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4 medium cloves garlic, finely chopped
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3 cups cubed winter squash (1/2-inch), such as kabocha or butternut
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2 (15 ounce) cans chickpeas, rinsed
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1 (14.5 ounce) can diced tomatoes
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1 ¼ cups water
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¼ cup finely chopped fresh cilantro
Directions
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Preheat oven to 375 degrees F. Coat a large rimmed baking sheet with cooking spray.
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Cut a small slice off the bottom of each squash half so it will sit nicely when stuffed. Brush the insides with 1 tablespoon oil and sprinkle with 1/4 teaspoon salt. Place the squash cut-side down on the prepared pan. Bake until tender but still firm, 40 to 45 minutes.
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Meanwhile, finely grind cinnamon stick, coriander and cumin seeds in a spice grinder or mortar and pestle. Tap the mixture into a small bowl and stir in paprika, smoked paprika, cayenne to taste, turmeric and the remaining 1/2 teaspoon salt.
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Heat the remaining 2 tablespoons oil in a large pot over medium-high heat. Add onion and garlic and cook, stirring often, until starting to brown, 3 to 5 minutes.
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Stir the spice blend into the onion and add cubed squash; cook, stirring, for 30 seconds. Add chickpeas, tomatoes and their juice and water. Bring to a boil. Reduce heat to maintain a gentle simmer, cover and cook, stirring occasionally, until the squash is tender but still firm, about 10 minutes. Stir in cilantro.
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Fill each baked squash half with about 1 cup of the chickpea stew.
Tips
To make ahead: Refrigerate stew (Steps 3-5) for up to 2 days. Reheat before filling the baked squash.
Nutrition Facts (per serving)
267 | Calories |
7g | Fat |
49g | Carbs |
7g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Serving Size 1/2 stuffed squash each | |
Calories 267 | |
% Daily Value * | |
Total Carbohydrate 49g | 18% |
Dietary Fiber 10g | 35% |
Total Sugars 8g | |
Protein 7g | 14% |
Total Fat 7g | 9% |
Saturated Fat 1g | 3% |
Vitamin A 3309IU | 66% |
Vitamin C 39mg | 43% |
Folate 106mcg | 27% |
Sodium 442mg | 19% |
Calcium 144mg | 11% |
Iron 4mg | 21% |
Magnesium 112mg | 27% |
Potassium 1146mg | 24% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.