Healthy Recipe: Stuffed Acorn Squash with Chickpeas + Pesto

Stuffed Acorn Squash with Chickpeas + Pesto

I recently made this stuffed acorn squash with chickpeas and pesto and it was YUMMY!

I first made this when my friend Allie Pohl (artist and jewelry designer extraordinaire!) wanted to learn how to cook some healthy, quick and easy recipes, so I invited her over for a quick cooking class and dinner, of course.

Made all using ingredients I already had in my kitchen (I was so not in the mood for a grocery store run!), it was not only delicious (if I may say so myself!) but also, as Allie said, “made cooking approachable!”

So, here’s the recipe… Enjoy!

Stuffed Acorn Squash with Chickpeas + Pesto

1 Acorn Squash
1/2 cup + 1 tablespoon Extra Virgin Olive Oil, divided
1 can Chickpeas, no salt added
1/2 cup Fresh Basil, tightly packed
1 clove garlic
1/4 teaspoon salt
1/4 teaspoon pepper

Preheat over to 350. On a pre-greased baking sheet, place the whole acorn squash and bake for 25 minutes, until tender.

Remove squash from oven and very carefully (it’s hot!) cut it in half and scoop out the seeds (wash and roast separately or discard). Drizzle squash halves with 1/4 cup of the olive oil and return to baking sheet cut-side down for an additional 45 minutes.

Drain and rinse the chickpeas before placing in a sauté pan, over medium heat with 1 tablespoon of the olive oil. Stir regularly until most of the liquid has absorbed and the chickpeas are hot throughout (approximately 10 minutes).

In a small food processor, combine the basil, remaining olive oil, garlic and salt until a pesto-consistency is achieved.

Divide the chickpeas between the acorn squash halves and top with the basil pesto. Serve immediately.

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