5.0 from 6 votes
Stuffed Acorn Squash with Mushrooms and Chickpeas
A sweet-and-savory main course featuring a hearty fall favorite, farm-fresh acorn squash.
Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 4 servings
Calories: 394 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 2 medium acorn squash sliced in half and seeds removed
- 3 tablespoons olive oil divided
- ½ teaspoon salt plus extra for seasoning the filling
- ¼ teaspoon black pepper plus extra for seasoning the filling
- 1 large yellow onion diced
- 3 cups mixed mushrooms roughly chopped
- 2 cups cooked chickpeas or 1 15-ounce can chickpeas, drained and rinsed
- 1 ½ tablespoons low-sodium tamari
- ½ teaspoon crushed red pepper flakes
- 3 tablespoons fresh sage cut into strips
Instructions
- Preheat the oven to 425°F.
- Drizzle 1 tablespoon of olive oil over the cut sides of the squash halves and sprinkle each with salt and pepper. Place squash cut side down on a baking sheet and bake in the oven until fork tender, 35-45 minutes (time will vary depending on the size of your squash).
- Meanwhile, heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the onion and cook until it begins to soften, about 5 minutes. Stir in the mushrooms and cook until they release their liquid and the liquid evaporates, about 8 minutes. Stir in chickpeas, tamari and crushed red pepper flakes. Cook, stirring occasionally, for 2 minutes more, then season with salt and pepper to taste.
- Remove the squash from the oven and switch your oven to the broil setting. Divide the chickpea mixture between the squash halves and drizzle with remaining 1 tablespoon olive oil. Place under the broiler until golden, about 2 minutes. Divide the fresh sage onto each squash half and serve.
Cup of Yum
Notes
- You may end up with leftover filling. It will last up to 5 days in your fridge and tastes great over quinoa, rice or just by the spoonful!
Nutrition Information
Serving
1squash half
Calories
394kcal
(20%)
Carbohydrates
60g
(20%)
Protein
14g
(28%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Sodium
701mg
(29%)
Potassium
1582mg
(45%)
Fiber
15g
(60%)
Sugar
9g
(18%)
Vitamin A
888IU
(18%)
Vitamin C
27mg
(30%)
Calcium
154mg
(15%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 394
% Daily Value*
| Serving | 1squash half | |
| Calories | 394kcal | 20% |
| Carbohydrates | 60g | 20% |
| Protein | 14g | 28% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 701mg | 29% |
| Potassium | 1582mg | 34% |
| Fiber | 15g | 60% |
| Sugar | 9g | 18% |
| Vitamin A | 888IU | 18% |
| Vitamin C | 27mg | 30% |
| Calcium | 154mg | 15% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.