Stuffed Acorn Squash with Chickpeas and Spinach

Stuffed Acorn Squash with Chickpeas and Spinach is a hearty, nutritious dish perfect for a late-night meal. The natural sweetness of roasted acorn squash complements the savory filling of chickpeas and spinach, making it both satisfying and healthy.

Ingredients

• Acorn Squash - 1 medium (about 500g)
• Canned Chickpeas - 1 cup (240g), rinsed and drained
• Fresh Spinach - 2 cups (60g), chopped
• Olive Oil - 2 tablespoons (30ml)
• Garlic - 2 cloves, minced
• Onion - 1 small, diced
• Ground Cumin - 1 teaspoon (2g)
• Paprika - 1/2 teaspoon (1g)
• Salt - 1/2 teaspoon (3g)
• Black Pepper - 1/4 teaspoon (1g)
• Feta Cheese - 1/4 cup (40g), crumbled (optional)
• Fresh Parsley - 2 tablespoons, chopped (for garnish)

Steps

1. Preheat the oven to 200°C (400°F).
2. Cut the acorn squash in half lengthwise and scoop out the seeds.
3. Brush the cut sides of the squash with 1 tablespoon of olive oil and sprinkle with salt and pepper.
4. Place the squash halves cut-side down on a baking sheet and roast in the preheated oven for 25-30 minutes, or until tender.
5. While the squash is roasting, heat the remaining tablespoon of olive oil in a skillet over medium heat.
6. Add the diced onion and minced garlic to the skillet, sautéing until the onion is translucent, about 3-4 minutes.
7. Stir in the chopped spinach and cook until wilted, about 2 minutes.
8. Add the rinsed chickpeas, ground cumin, paprika, salt, and pepper to the skillet, stirring to combine. Cook for another 3-4 minutes until heated through.
9. Remove the skillet from heat and stir in crumbled feta cheese, if using.
10. Once the squash is done roasting, carefully flip the halves cut-side up and fill each half with the chickpea and spinach mixture.
11. Return the stuffed squash to the oven and bake for an additional 10 minutes.
12. Garnish with fresh parsley before serving.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 46 g
• Fiber: 10 g
• Sugar: 4 g
• Sodium: 440 mg
• Cholesterol: 15 mg
• Total Fat: 12 g
• Saturated Fat: 3 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins A and C from acorn squash, promoting healthy skin and vision.
• High in fiber from chickpeas and spinach, aiding in digestion and maintaining a healthy weight.

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