Ingredients
- 1 acorn squash, halved and seeds removed
- Olive oil cooking spray
- 15 oz chickpeas, one 15-ounce can, drained and rinsed
- ¼ cup red onion, chopped
- 2 scallions, sliced, greens and whites separated
- ⅓ cup spinach, chopped
- ⅓ cup hoisin sauce, gluten-free if desired
- 1 tablespoon soy sauce, gluten-free if desired
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon ginger paste
Instructions
- Preheat the oven to 375°F (190°C, or gas mark 5).
- Place the acorn squash halves cut sides up in a baking dish. Spray the cut surfaces lightly with olive oil cooking spray and bake for 20 minutes, until the flesh is just starting to soften.
- While the squash bakes, combine the chickpeas, red onion, scallion whites, spinach, hoisin sauce, soy sauce, rice vinegar, garlic and ginger paste in a large mixing bowl. Stir until the chickpeas are evenly coated in the sauce.
- Remove the acorn squash from the oven. Spoon the chickpea filling into the hollowed-out centers of each half. Use a pastry brush to brush some of the sauce left in the bowl over the exposed flesh of the squash. Return the squash to the oven and bake for 25 minutes, until it is fork tender. (Larger squash may take longer to cook - the squash is done when a fork slides easily into the flesh.)
- Serve the squash hot, topped with the sliced scallion greens.
Notes
For a gluten-free version, use gluten-free hoisin sauce and tamari or gluten-free soy sauce.
Check out the Weeknight One-Pot Vegan Cookbook for more easy and delicious vegan recipe ideas.
Nutrition (estimated per serving)
Calories: 418kcalCarbohydrates: 81gProtein: 16gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 1269mgPotassium: 1288mgFiber: 15gSugar: 20gVitamin A: 1417IUVitamin C: 32mgCalcium: 173mgIron: 6mg
Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
