Stuffed Acorn Squash with...Stuffed Acorn Squash with Mushrooms and Chickpeas

Stuffed Acorn Squash with Mushrooms and Chickpeas is a gluten free and dairy free main course. One portion of this dish contains around 16g of protein, 15g of fat, and a total of 439 calories. This recipe serves 4 and costs $4.84 per serving. A mixture of acorn squash, mushrooms, onion, and a handful of other ingredients are all it takes to make this recipe so yummy. 596 people were glad they tried this recipe. It is brought to you by Oh My Veggies. From preparation to the plate, this recipe takes around 50 minutes. Taking all factors into account, this recipe earns a spoonacular score of 99%, which is awesome. Try Instant Pot Acorn Squash Stuffed with Cranberries, Wild Rice, and Chickpeas, Instant Pot Acorn Squash Stuffed with Cranberries, Wild Rice, and Chickpeas, and Acorn Squash with Chickpeas & Chimichurri for similar recipes.

Ingredients

Cooking Instructions

1. 01

   Preheat the oven to 425F.

2. 02

   Drizzle 1 tablespoon of olive oil over the cut sides of the squash halves and sprinkle each with salt and pepper.

3. 03

   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.

4. 04

   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.

5. 05

   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.

6. 06

   Place under the broiler until golden, about 2 minutes. Divide the fresh sage onto each squash half and serve.