Stuffed Acorn Squash
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
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Total Time
1 hr
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Servings
4 servings
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Calories
472 kcal
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Course
Main Course, Dinner
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Cuisine
Mediterranean, American
Stuffed Acorn Squash
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This stuffed acorn squash recipe is filled with Mediterranean flavors from sun-dried tomatoes, chickpeas, and spices. Perfect for a easy weeknight dinner!
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Ingredients
- 2 medium acorn squash
- 2 tablespoons olive oil
- 1 teaspoon salt divided
- 1 teaspoon black pepper divided
- 1 cup chopped walnuts
- ¼ cup julienned sun-dried tomatoes plus 2 tablespoons of the oil
- 1 small onion diced
- 3 garlic cloves minced
- 1 (15-ounce can) chickpeas drained and rinsed
- 2 cups fresh spinach roughly chopped
- 1 teaspoon cumin
- 2 tablespoons lemon juice
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Instructions
- Preheat the oven to 400°F. Prepare the acorn squash by cutting it in half horizontally and scooping out the seeds. Brush all sides with oil and season with ½ teaspoon salt and ½ teaspoon pepper. Line a small sheet pan with parchment paper and place the squash cut side down. Bake until the flesh is soft and can be easily pierced with a fork, about 30 minutes.
- While the squash is roasting, heat a medium skillet to medium-high heat and add the walnuts. Dry toast them for about 2-3 minutes until browned and toasty.
- To the same skillet, add the 2 tablespoons of sun-dried tomato oil. Add onions and saute until soft and translucent, about 5 minutes. Add the garlic and saute another 1 minute until fragrant. Add the chickpeas and cook until warmed through, about 3 minutes. Add the spinach, sun-dried tomatoes, cumin, remaining salt, and remaining pepper. Pour the lemon juice on top and toss well to combine.
- Flip the acorn squash over and spoon the filling evenly into the four squash halves. Place back in the oven for an additional 10 minutes, and serve warm.
Equipments used:
Notes
- Storage: Kept in the fridge in an airtight container, this stuffed acorn squash will last for up to 3 days. It can be reheated in a 350°F oven until warmed through. You can also roast the acorn halves the day before serving, then fill and bake.
Nutrition Information
Show Details
Serving
0.5squash + 1 cup filling
Calories
472kcal
(24%)
Carbohydrates
47g
(16%)
Protein
13g
(26%)
Fat
30g
(46%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
16g
Monounsaturated Fat
9g
Sodium
755mg
(31%)
Potassium
1289mg
(37%)
Fiber
11g
(44%)
Sugar
2g
(4%)
Vitamin A
2319IU
(46%)
Vitamin C
40mg
(44%)
Calcium
173mg
(17%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 472 kcal
% Daily Value*
| Serving | 0.5squash + 1 cup filling | |
| Calories | 472kcal | 24% |
| Carbohydrates | 47g | 16% |
| Protein | 13g | 26% |
| Fat | 30g | 46% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 16g | 94% |
| Monounsaturated Fat | 9g | 45% |
| Sodium | 755mg | 31% |
| Potassium | 1289mg | 27% |
| Fiber | 11g | 44% |
| Sugar | 2g | 4% |
| Vitamin A | 2319IU | 46% |
| Vitamin C | 40mg | 44% |
| Calcium | 173mg | 17% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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