Photo of Moroccan chickpea-stuffed acorn squash by WW

Moroccan chickpea-stuffed acorn squash

3
2
2
SmartPoints® value per serving
Total Time
1 hr 5 min
Prep
15 min
Cook
50 min
Serves
6
Difficulty
Easy
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. 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. 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. Garnish with fresh lemon zest, if desired.

Ingredients

Cooking spray

3 spray(s)

Uncooked acorn squash

3 medium

Olive oil

2 tsp

Uncooked onion(s)

1 medium, chopped (1 ½ cups)

Minced garlic

2 tsp

Ground cumin

¾ tsp, divided

Table salt

½ tsp, divided

Ground cinnamon

tsp, cinnamon

Chickpeas

15 oz, rinsed and drained

Water

¼ cup(s)

Raisins

¼ cup(s), chopped

Cilantro

¼ cup(s), chopped

Fresh lemon juice

2 tsp

Sliced almonds

2 Tbsp, 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