Stuffed Acorn Squash with Chickpeas

Stuffed Acorn Squash with Chickpeas is a vibrant and hearty dish that combines the sweetness of roasted squash with protein-rich chickpeas and savory spices. This healthy lunch option is not only satisfying but also packed with nutrients.

Ingredients

• 2 acorn squashes - halved and seeds removed
• 1 cup canned chickpeas - drained and rinsed
• 1/2 cup cooked quinoa
• 1/2 cup diced bell pepper (any color)
• 1/4 cup diced red onion
• 2 cloves garlic - minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tbsp olive oil
• Salt - to taste
• Pepper - to taste
• Fresh parsley - for garnish

Steps

1. Preheat the oven to 200°C (400°F).
2. Place the acorn squash halves cut-side up on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in the oven for 25-30 minutes until tender.
3. In a skillet over medium heat, add olive oil and sauté the diced onion and bell pepper for about 5 minutes until softened.
4. Add the minced garlic, ground cumin, and smoked paprika to the skillet, cooking for an additional 1-2 minutes until fragrant.
5. Stir in the drained chickpeas and cooked quinoa, mixing well to combine. Season with salt and pepper to taste.
6. Once the acorn squash is done roasting, fill each half with the chickpea mixture, pressing down slightly to pack it in.
7. Return the stuffed squash to the oven and bake for an additional 10 minutes.
8. Remove from the oven and garnish with fresh parsley before serving.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 55 g
• Fiber: 12 g
• Sugar: 6 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 8.5 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins A and C from acorn squash, supporting immune health.
• High in fiber from chickpeas and quinoa, promoting digestive health.

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