Moroccan Chickpea-Stuffed Acorn Squash

Moroccan Chickpea-Stuffed Acorn Squash

3 Reviews
From: EatingWell Magazine, November/December 2016

Think of this healthy vegetarian side dish recipe as a meatless tagine served in a squash bowl. Kabocha, sweet dumpling or carnival squash make good alternatives to acorn squash. To make this side a hearty vegetarian meal, serve 2 halves each.

Ingredients 8 servings

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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 4 acorn squash (about 5 pounds total), halved lengthwise, seeds removed
  • 3 tablespoons canola oil, divided
  • ¾ teaspoon salt, divided
  • 1 (3 inch) cinnamon stick, broken into pieces
  • 2 tablespoons coriander seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon paprika
  • 1 teaspoon smoked paprika
  • ½ teaspoon to 1 teaspoon cayenne pepper
  • ¼ teaspoon ground turmeric
  • 1 cup finely chopped onion
  • 4 medium cloves garlic, finely chopped
  • 3 cups cubed winter squash ( ½-inch), such as kabocha or butternut
  • 2 (15 ounce) cans chickpeas, rinsed
  • 1 (14.5 ounce) can diced tomatoes
  • 1¼ cups water
  • ¼ cup finely chopped fresh cilantro


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  1. Preheat oven to 375°F. Coat a large rimmed baking sheet with cooking spray.
  2. Cut a small slice off the bottom of each squash half so it will sit nicely when stuffed. Brush the insides with 1 tablespoon oil and sprinkle with ¼ teaspoon salt. Place the squash cut-side down on the prepared pan. Bake until tender but still firm, 40 to 45 minutes.
  3. Meanwhile, finely grind cinnamon stick, coriander and cumin seeds in a spice grinder or mortar and pestle. Tap the mixture into a small bowl and stir in paprika, smoked paprika, cayenne to taste, turmeric and the remaining ½ teaspoon salt.
  4. Heat the remaining 2 tablespoons oil in a large pot over medium-high heat. Add onion and garlic and cook, stirring often, until starting to brown, 3 to 5 minutes.
  5. 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.
  6. Fill each baked squash half with about 1 cup of the chickpea stew.
  • To make ahead: Refrigerate stew (Steps 3-5) for up to 2 days. Reheat before filling the baked squash.

Nutrition information

  • Serving size: ½ stuffed squash each
  • Per serving: 267 calories; 7 g fat(1 g sat); 10 g fiber; 49 g carbohydrates; 7 g protein; 106 mcg folate; 0 mg cholesterol; 8 g sugars; 0 g added sugars; 3,309 IU vitamin A; 39 mg vitamin C; 144 mg calcium; 4 mg iron; 442 mg sodium; 1,146 mg potassium
  • Nutrition Bonus: Vitamin A (66% daily value), Vitamin C (65% dv), Folate (26% dv), Iron (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 3 starch, ½ vegetable, ½ lean meat, 1 fat

Reviews 3

September 24, 2018
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By: chetterick
Wonderful flavor. Will most certainly make it again.
March 10, 2018
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By: cynsplint
I will certainly make this again! It was very delicious. Instead of using strictly chickpeas, I used 1/2 chickpea and 1/2 kidney bean. I also chose sweet potatoes instead of squash for the stuffing portion of the recipe. If you aren't vegan, I recommend a crumble of feta cheese, and a few minutes under the broiler before serving.
January 08, 2018
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By: Carolyn Malcoun
These are so great. I just made them for my vegan husband tonight. He was so happy.
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