Acorn Squash with Coconut Chickpea Stuffing
The Complete Coconut Cookbook: 200 Gluten-free, Grain-free and Nut-free Vegan Recipes Using Coconut Flour, Oil, Sugar and More
Published by Robert Rose
This beautiful dish is loaded with protein, antioxidants and incredible flavor.
Delicata squash may be used in place of the acorn squash.
If you can only find a 19-oz (540 mL) can of chickpeas, use about three-quarters of the can (about 1½ cups/375 mL drained).
An equal amount of raisins, coarsely chopped, may be used in place of the currants.
Cooking Methodbaking, sauteeing
Total Timeunder 2 hours
Recipe Coursemain course, side dish
Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian
Taste and Textureherby, nutty, savory
Type of Dishvegetable
- Large rimmed baking sheet
- 2 acorn squash (each about 1 lb/500 g), halved lengthwise and seeded
- 2 tbsp melted virgin coconut oil, divided 30 mL
- Fine sea salt
- 1 can (14 to 15 oz/398 to 425 mL) chickpeas, drained, rinsed and coarsely mashed
- 1/3 cup dried currants 75 mL
- ½ cup well-stirred coconut milk (full-fat) 125 mL
- 3 cups packed baby spinach, roughly chopped 750 mL
- ¾ cup unsweetened flaked coconut. toasted 175 mL
- ½ cup packed fresh mint leaves, chopped 125 mL
- 1 tbsp freshly squeezed lemon juice 15 mL
- Freshly cracked black pepper
Preheat oven to 350°F (180°C)
Lightly brush cut sides of squash with 1 tbsp (15 mL) coconut oil. Sprinkle with ½ tsp (2 mL) salt. Place cut side down on baking sheet. Bake in preheated oven for 40 to 45 minutes or until tender.
In a large skillet, melt the remaining oil over low heat. Add chickpeas, increase heat to medium-high and cook, stirring, for 4 to 5 minutes or until heated through. Add currants and coconut milk; cook, stirring, for 1 minute. Remove from heat and add spinach, coconut, mint and lemon juice, gently tossing to combine. Season to taste with salt and pepper.
Fill squash cavities with chickpea mixture.
2014 Camilla V. Saulsbury