Chickpea Stuffed Acorn Squash

Nothing makes it feel more like autumn than squash and roasted everything! This simple recipe is super easy to whip up on a week night & the flavor wont leave you disappointed after a long day at work!

Chickpea Stuffed Acorn Squash

Course: Main Course, Side Dish
Servings: 2 servings


  • 1 acorn squash
  • 1 can chickpeas - drained & rinsed
  • 2 tbsp olive oil
  • pinch salt
  • pinch pepper
  • pinch paprika
  • 1/2 cup fresh parsley - roughly chopped
  • 1/4 cup vegan feta
  • 1 avocado
  • 1 medium yellow tomato
  • 1 tbsp maple syrup
  • 2 tbsp pepitas
  • 1 tsp hemp seeds


  • Cut acorn squash in half, remove seeds & drizzle with olive oil, salt and pepper. Lay both halves on a baking sheet, open side down. On the same baking sheet spread out the chickpeas & coat them in olive oil, salt, pepper & paprika. Roast for ~ 30 minutes in the oven (375 degrees). Remove from oven once the squash is cooked through & the chickpeas are crispy.
  • In a large bowl toss the chickpeas with parsley leafs, feta cheese, avocado, yellow tomato, maple syrup, pepitas & hemp seeds. Transfer the mixture into the acorn squash, sprinkle some salt and pepper & you're done!

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