Quinoa & Chickpea Stuffed Acorn Squash

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This stuffed squash is a show-stopping all-in-one MVP, and it tastes just as good as it looks!  A perfect make-ahead meal, this hearty dish is batch-cooking friendly (...and leftovers make for a quick and easy packed lunch the next day!)

Stuffed Acorn Squash

  • 2 acorn squash
  • 2 cups of quinoa, cooked
  • 1 cup of chickpeas, cooked (or no canned, no salt added, BPA free, drained)
  • 1/4 cup raw walnuts
  • 1 pomegranate
  • 1/2 cup fresh parsley, chopped
  • 1 bag of arugula
  • 1-2 tbsp olive oil
  • 1/4 tsp each of cumin & paprika
  • pinch of cayenne
  • salt and pepper

Lemon Tahini Dressing

  • 2 Tbsp tahini
  • 2 tsp vinegar
  • 1/2 lemon, zest and juice
  • 1 clove of garlic
  • 1/8 tsp cumin
  • pinch of salt
  • water, as needed for desired consistency
  1. Preheat the oven to 375.
  2. Cut the squash in half.  Using a spoon, scoop out the seeds (I strongly urge you to save the seeds.  Roast them in the oven and season with your favorite spices and a pinch of salt for a yummy snack!)
  3. Add a few Tbsp of water to a baking dish and place the halves cut-side-down.  Roast for about 40 minutes, until the flesh is fork tender.  
  4. Meanwhile, toast the walnuts in a dry pan on low heat for about 2 minutes, stirring frequently.
  5. Next, whisk together the tahini, vinegar, lemon, cumin, garlic, salt, and water until silky smooth.  
  6. Then cut the pomegranate in half.  Working with one half at a time, submerge the half in a bowl of water and gently remove the seeds from the core (the seeds will sink to the bottom).  Strain and set aside. 
  7. After 40 minutes in the oven, flip the squash cut-side-up, lightly drizzle with olive oil, and season with salt and pepper.  Return to the oven and turn on the broiler for 2-3 minutes, or until the squash becomes caramelized and golden around the edges.  Remove from the oven and set aside.
  8. In a pan or skillet, toss chickpeas and quinoa over medium heat with 1 tsp olive oil and the spices, until chickpeas begin to crisp (about 2-3 minutes).  Fill the Squash with the chickpeas and Quinoa.  
  9. Top the squash with toasted walnuts, pomegranate seeds, and fresh parsley.  Drizzle with lemon tahini dressing, and serve with a heaping handful of arugula.  Enjoy!