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
Servings: 2 servings
Ingredients
- 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
Instructions
- 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!