Acorn Squash with Coconut Chickpea Stuffing

This image courtesy of Colin Ericcson

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.

Makes4 servings

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


  1. Preheat oven to 350°F (180°C)

  2. 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.

  3. 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.

  4. Fill squash cavities with chickpea mixture.


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