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Photo of Moroccan chickpea-stuffed acorn squash by WW

Moroccan chickpea-stuffed acorn squash

2
Points® value
Total Time
1 hr 5 min
Prep
15 min
Cook
50 min
Serves
6
Difficulty
Easy
Here’s a super side dish for roasted poultry, beef, pork or lamb.

Ingredients

Olive oil cooking spray

3 spray(s)

Uncooked acorn squash

3 medium

Olive oil

2 tsp(s)

Onion

1 medium, chopped (1 ½ cups)

Minced garlic

2 tsp(s)

Ground cumin

¾ tsp(s), divided

Table salt

½ tsp(s), divided

Ground cinnamon

⅛ tsp(s)

Canned drained chickpeas

15 oz, rinsed

Water

¼ cup(s)

Raisins

¼ cup(s), chopped

Cilantro

¼ cup(s), chopped

Fresh lemon juice

2 tsp(s)

Sliced almonds

2 tbsp(s), toasted

Instructions

  1. Preheat oven to 375°F. Coat a baking sheet with cooking spray;
  2. Slice squash in half, stem to bottom; scoop out seeds. Place squash on prepared pan, cut sides-down; bake until tender, 50 minutes.
  3. Meanwhile, while squash is baking, heat oil in a large nonstick over medium-high heat; add onions and cook, stirring frequently until onions are nice and golden, 8 minutes.
  4. Stir in garlic, 1/2 tsp cumin, 1/4 tsp salt and cinnamon; cook, stirring until fragrant, 30 seconds. Stir in chickpeas, water and raisins; cook, stirring, until hot and raisins are soft, 2 minutes.
  5. When squash is tender, remove from oven; flip squash over. Sprinkle hot squash with remaining 1/4 tsp each salt and cumin.
  6. Stir cilantro and lemon juice into chickpea mixture; divide evenly between squash halves. Sprinkle each half with 1 tsp almonds; serve while hot.
  7. Serving size: 1 filled squash half

Notes

Chopped fresh mint can be used in addition to, or instead of, cilantro. Garnish with fresh lemon zest, if desired.

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