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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.

Source: EatingWell Magazine, November/December 2016


Read the full recipe after the video.


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees F. 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 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 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 1/2 teaspoon salt.

  • 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.

  • 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 of the chickpea stew.


To make ahead: Refrigerate stew (Steps 3-5) for up to 2 days. Reheat before filling the baked squash.

Nutrition Facts

1/2 stuffed squash each
267 calories; protein 7.1g; carbohydrates 49.2g; dietary fiber 9.8g; sugars 7.9g; fat 7.1g; saturated fat 0.6g; vitamin a iu 3308.9IU; vitamin c 39mg; folate 106.2mcg; calcium 143.7mg; iron 3.7mg; magnesium 111.6mg; potassium 1146.1mg; sodium 441.6mg; thiamin 0.6mg.

3 starch, 1/2 vegetable, 1/2 lean meat, 1 fat