Moroccan chickpea-stuffed acorn squash

Moroccan Chickpea-Stuffed Acorn Squash

Total Time
1 hr 5 min
15 min
50 min
Here’s a super side dish with a Moroccan twist for roasted poultry, beef, pork or lamb. The acorn squash is stuffed with a sautéed and spiced mix of onions and chickpeas that gets an added dose of sweetness and crunch, respectively, from raisins and sliced, toasted almonds. Acorn squash has a buttery texture and sweet, orange-yellow flesh. When selecting acorn squash, look for ones that are heavy for their size with a firm skin that is free of blemishes or soft spots. To help prevent the squash from tipping over once filled, cut a small sliver off the round bottom of each half so it sits level on the pan. Garnish with fresh lemon zest, if desired.


Cooking spray

4 spray(s)

Uncooked acorn squash

3 medium

Olive oil

2 tsp

Uncooked onion

1 medium, chopped (1 ½ cups)

Jarred minced garlic

2 tsp

Ground cumin

¾ tsp, divided

Table salt

½ tsp, divided

Ground cinnamon



15 oz, rinsed and drained


¼ cup(s), chopped


¼ cup(s), chopped

Fresh lemon juice

2 tsp

Sliced almonds

2 Tbsp, toasted


  1. Preheat oven to 375°F. Coat baking sheet with nonstick spray. Slice squash in half lengthwise and scoop out seeds. Arrange squash, cut- side down, on prepared pan and bake until tender, 45 to 50 minutes.
  2. Meanwhile, in large nonstick skillet, heat oil over medium-high. Add onion and cook, stirring frequently, until golden, 7 to 8 minutes.
  3. Stir in garlic, 1⁄2 tsp cumin, 1⁄4 tsp salt, and cinnamon and cook, stirring, until fragrant, about 30 seconds. Stir in chickpeas, raisins, and 1⁄4 cup water and cook, stirring, until chickpeas are heated through and raisins are soft, about 2 minutes.
  4. Turn squash cut-side up and sprinkle with remaining 1⁄4 tsp cumin and 1⁄4 tsp salt.
  5. Stir cilantro and lemon juice into chickpea stuffing and divide among squash halves. Sprinkle each with 1 tsp almonds. Serve hot.
  6. Serving size: 1 squash half with filling