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Chickpea and Brussels Sprouts Stuffed Acorn Squash

Chickpea and Brussels Sprouts Stuffed Acorn Squash

  • 1 medium acorn squash (halved and seeds removed)
  • 2 tablespoons extra virgin olive oil (divided)
  • 1/2 teaspoon salt
  • 1 teaspoon pepper
  • 1/4 cup water
  • 1/2 cup yellow onion (chopped)
  • 1/2 cup small brussels sprouts (halved)
  • 2 cloves garlic (minced)
  • 1/2 cup chickpeas (rinsed and drained)
  • 1/2 teaspoon cumin
  1. Preheat oven to 400°F.

  2. With a knife, make 5-10 slits on the inside of each half of the squash. Rub 1
    tablespoon of olive oil over both sides of the squash. Season with salt and
    pepper. Place the squash, cut side down, in a small baking dish and pour ¼ cup
    of water in the bottom of the dish. Bake for 45 minutes, until easily pierced
    with a fork.

  3. Meanwhile, in a medium skillet over medium heat, add the olive oil and onions. Sauté for
    3-4 minutes, then add the Brussels sprouts. Sauté for 3-4 more minutes, until

  4. Add the garlic, chickpeas and cumin. Set aside.

  5. Remove the squash from the oven and mash the insides with a fork. Add the Brussels sprouts
    stuffing to each half.

  6. Serve and refrigerate leftovers.