0 from 6 votes
Stuffed Acorn Squash
This stuffed acorn squash recipe is filled with Mediterranean flavors from sun-dried tomatoes, chickpeas, and spices. Perfect for a easy weeknight dinner!
Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 4 servings
Calories: 472 kcal
Course:
Main Course , Dinner
Cuisine:
Mediterranean , American
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
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.
Cup of Yum
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
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
% 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.