Cook Time:1 hr 15 minsTotal Time:1 hr 15 minsServings:8Yield:8 servingsJump to Nutrition Facts
Cook Time:1 hr 15 minsTotal Time:1 hr 15 minsServings:8Yield:8 servings
Cook Time:1 hr 15 mins
Cook Time:
1 hr 15 mins
Total Time:1 hr 15 mins
Total Time:
Servings:8
Servings:
8
Yield:8 servings
Yield:
8 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients4acorn squash (about 5 pounds total), halved lengthwise, seeds removed3tablespoonscanola oil, divided¾teaspoonsalt, divided1(3 inch)cinnamon stick, broken into pieces2tablespoonscoriander seeds1teaspooncumin seeds1teaspoonpaprika1teaspoonsmoked paprika½teaspoonto 1 teaspoon cayenne pepper¼teaspoonground turmeric1cupfinely chopped onion4mediumcloves garlic, finely chopped3cupscubed winter squash (1/2-inch), such as kabocha or butternut2(15 ounce) canschickpeas, rinsed1(14.5 ounce) candiced tomatoes1 ¼cupswater¼cupfinely chopped fresh cilantro
Cook Mode(Keep screen awake)
Ingredients
4acorn squash (about 5 pounds total), halved lengthwise, seeds removed
3tablespoonscanola oil, divided
¾teaspoonsalt, divided
1(3 inch)cinnamon stick, broken into pieces
2tablespoonscoriander seeds
1teaspooncumin seeds
1teaspoonpaprika
1teaspoonsmoked paprika
½teaspoonto 1 teaspoon cayenne pepper
¼teaspoonground turmeric
1cupfinely chopped onion
4mediumcloves garlic, finely chopped
3cupscubed winter squash (1/2-inch), such as kabocha or butternut
2(15 ounce) canschickpeas, rinsed
1(14.5 ounce) candiced tomatoes
1 ¼cupswater
¼cupfinely chopped fresh cilantro
DirectionsPreheat oven to 375 degrees F. Coat a large rimmed baking sheet with cooking spray.Cut a small slice off the bottom of each squash half so it will sit nicely when stuffed. Brush the insides with 1 tablespoon oil and sprinkle with 1/4 teaspoon salt. Place the squash cut-side down on the prepared pan. Bake until tender but still firm, 40 to 45 minutes.Meanwhile, finely grind cinnamon stick, coriander and cumin seeds in a spice grinder or mortar and pestle. Tap the mixture into a small bowl and stir in paprika, smoked paprika, cayenne to taste, turmeric and the remaining 1/2 teaspoon salt.Heat the remaining 2 tablespoons oil in a large pot over medium-high heat. Add onion and garlic and cook, stirring often, until starting to brown, 3 to 5 minutes.Stir the spice blend into the onion and add cubed squash; cook, stirring, for 30 seconds. Add chickpeas, tomatoes and their juice and water. Bring to a boil. Reduce heat to maintain a gentle simmer, cover and cook, stirring occasionally, until the squash is tender but still firm, about 10 minutes. Stir in cilantro.Fill each baked squash half with about 1 cup of the chickpea stew.TipsTo make ahead: Refrigerate stew (Steps 3-5) for up to 2 days. Reheat before filling the baked squash.Originally appeared: EatingWell Magazine, November/December 2016
Directions
Preheat oven to 375 degrees F. Coat a large rimmed baking sheet with cooking spray.Cut a small slice off the bottom of each squash half so it will sit nicely when stuffed. Brush the insides with 1 tablespoon oil and sprinkle with 1/4 teaspoon salt. Place the squash cut-side down on the prepared pan. Bake until tender but still firm, 40 to 45 minutes.Meanwhile, finely grind cinnamon stick, coriander and cumin seeds in a spice grinder or mortar and pestle. Tap the mixture into a small bowl and stir in paprika, smoked paprika, cayenne to taste, turmeric and the remaining 1/2 teaspoon salt.Heat the remaining 2 tablespoons oil in a large pot over medium-high heat. Add onion and garlic and cook, stirring often, until starting to brown, 3 to 5 minutes.Stir the spice blend into the onion and add cubed squash; cook, stirring, for 30 seconds. Add chickpeas, tomatoes and their juice and water. Bring to a boil. Reduce heat to maintain a gentle simmer, cover and cook, stirring occasionally, until the squash is tender but still firm, about 10 minutes. Stir in cilantro.Fill each baked squash half with about 1 cup of the chickpea stew.TipsTo make ahead: Refrigerate stew (Steps 3-5) for up to 2 days. Reheat before filling the baked squash.
Preheat oven to 375 degrees F. Coat a large rimmed baking sheet with cooking spray.
Cut a small slice off the bottom of each squash half so it will sit nicely when stuffed. Brush the insides with 1 tablespoon oil and sprinkle with 1/4 teaspoon salt. Place the squash cut-side down on the prepared pan. Bake until tender but still firm, 40 to 45 minutes.
Meanwhile, finely grind cinnamon stick, coriander and cumin seeds in a spice grinder or mortar and pestle. Tap the mixture into a small bowl and stir in paprika, smoked paprika, cayenne to taste, turmeric and the remaining 1/2 teaspoon salt.
Heat the remaining 2 tablespoons oil in a large pot over medium-high heat. Add onion and garlic and cook, stirring often, until starting to brown, 3 to 5 minutes.
Stir the spice blend into the onion and add cubed squash; cook, stirring, for 30 seconds. Add chickpeas, tomatoes and their juice and water. Bring to a boil. Reduce heat to maintain a gentle simmer, cover and cook, stirring occasionally, until the squash is tender but still firm, about 10 minutes. Stir in cilantro.
Fill each baked squash half with about 1 cup of the chickpea stew.
Tips
To make ahead: Refrigerate stew (Steps 3-5) for up to 2 days. Reheat before filling the baked squash.
Originally appeared: EatingWell Magazine, November/December 2016
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Nutrition Facts(per serving)267Calories7gFat49gCarbs7gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
