Moroccan Chickpea-Stuffed Acorn Squash

Think of this dish as a meatless tagine served in a squash bowl. Kabocha, sweet dumpling or carnival squash make good alternatives to acorn squash. To make this side a hearty vegetarian meal, serve 2 halves each.

Prep/Cook Time: 1:15 Hours, Servings: 8

Ingredients

• 4 acorn squash (about 5 pounds total), halved lengthwise, seeds removed
• 3 tablespoons canola oil, divided
• ¾ teaspoon salt, divided
• 1 3-inch cinnamon stick, broken into pieces
• 2 tablespoons coriander seeds
• 1 teaspoon cumin seeds
• 1 teaspoon paprika
• 1 teaspoon smoked paprika
• ½-1 teaspoon cayenne pepper
• ¼ teaspoon ground turmeric
• 1 cup finely chopped onion
• 4 medium cloves garlic, finely chopped
• 3 cups cubed winter squash (1/2-inch), such as kabocha or butternut
• 2 15-ounce cans chickpeas, rinsed
• 1 14-ounce can diced tomatoes
• 1¼ cups water
• ¼ cup finely chopped fresh cilantro

Directions

1. Preheat oven to 375°F. Coat a large rimmed baking sheet with cooking spray.
2. Cut a small slice off the bottom of each squash half so it will sit nicely when stuffed.
3. 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.
4. 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.
5. 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.
6. 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.
7. Fill each baked squash half with about 1 cup of the chickpea stew.

© Dotdash Meredith. All rights reserved. Used with permission.