Fall Stuffed Acorn Squash

Fall Stuffed Acorn Squash

4 acorn squash, halved lengthwise, seeds removed

3T Coconut oil

3/4 tsp salt divided

4 acorn squash, halved lengthwise, seeds removed

3T Coconut oil

3/4 tsp salt divided

1 3-inch cinnamon stick, broken into pieces

2T coriander seeds

1 tsp cumin seeds

1 tsp paprika

1/2 – 1 tsp cayenne pepper

1/4 ground turmeric

1 Cup finely chopped onion

4 medium cloves garlic, finely chopped

3 Cups cubed winter squash, such as butternut

1 15 cans chickpeas, rinsed

1 14 ounce can diced tomatoes

1/ 1/4 Cups water

1/4 cup finely chopped cilantro

 

Directions:

  • Preheat oven to 375 degrees. Coat a large rimmed baking sheet with cooking spray.
  • Cut a small slice off the bottom of each squash half so it will sit nicely when stuffed. Brush the insides 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.
  • Meanwhile, finely grind cinnamon stick, coriander and cumin seeds in a small bowl and stir in paprika, smoked paprika, cayenne to taste, turmeric and the remaining ¼ tsp salt.
  • Heat the remaining 2 tablespoons of of oil in a large pot over medium heat. Add onion and garlic and cook, stirring often, until starting to brown, 3 to 5 mins.
  • 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.
  • Fill each baked squash half with about 1 cup off the chick peas stew.
By | 2018-04-10T21:44:17+00:00 October 28th, 2016|Categories: Recipes|0 Comments

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