Stuffed Acorn Squash 치즈불닭

2 servings
1 hour
Nicole Malik
Vegan
Sweet
Umami

562 kcal · 105 g carbohydrates · 24 g protein · 7 g fat · 1 g saturated fat · 1 mg cholesterol · 1272 mg sodium · 1530 mg potassium · 21 g fiber · 24 g sugar · 1437 IU Vitamin A · 33 mg Vitamin C · 204 mg calcium · 9 mg iron

This Hoisin-Glazed Stuffed Acorn Squash is so incredibly flavorful, yet so simple to make. Protein-packed chickpeas and veggies are tossed with a sweet and savory sauce, and roasted to perfection. This is an easy vegan dinner that’s pretty enough to serve at a dinner party! And it’s 100% vegan and vegetarian too.

1 acorn squash, halved and seeds removed
Olive oil cooking spray
15 oz chickpeas, 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 tbsp soy sauce, gluten-free if desired
1 tbsp rice vinegar
2 cloves garlic, minced
1 tsp ginger paste

Preheat the oven to 375°F (190°C, or gas mark 5). Place the acorn squash in a baking dish, cut sides up. Spray it lightly with the olive oil cooking spray. Bake the squash for 20 minutes.

In a large mixing bowl, combine the chickpeas, red onion, scallion whites, spinach, hoisin sauce, soy sauce, rice vinegar, garlic and ginger paste. Remove the acorn squash from the oven. Stuff the hollowed-out centers of each half with the chickpea filling. Use a brush to gently brush some of the hoisin glaze over the exposed flesh of the squash. Return the squash to the oven and bake for 25 minutes, until it is tender. (Larger squash may take longer to cook - the squash is done when it’s fork tender.)

Serve the squash topped with scallion greens.