I’ve wanted to do a stuffed squash recipe for a while now but held off because I thought it would make a great strictly seasonal post later in the year. Then I realised that was dumb. I can think of at least three stuffed squash recipes I’d like to try out without putting much thought into it so I can’t see a valid reason why I can’t post one now and another in 5/6 months time.
Choosing which one to try first was actually harder than I thought it would be. In the end, I opted for roasted chickpeas and spicy seeds on a red pepper puree? Red pepper dip, sauce? I’m not exactly sure what I want to call it but you get the idea. Squash, chickpeas, toasted seeds and red peppers are all amongst my favourite foods so I’m excited to share this one!
Nutritional Information
As you can probably tell by the ingredients I just listed, this dish is nutritionally dense. The chickpeas and seeds are a great source of plant protein, and the seeds are a great healthy fat. Chickpeas are also high in vitamin B6 and the seeds providing some extra vitamin E. The squash gives you half of your daily RDA for vitamin C, over 100% vitamin A (including over 100% retinol equivalent). To finish things off, the pepper provides an extra vitamin C boost bringing your total to just over 100% too. The total dish gives you around 15g of protein and over 16g of fibre.
Roasted Chickpea Stuffed Squash Recipe
This recipe is dairy free, gluten free, vegan and nut free.
Roasted Chickpea Stuffed Squash
An easy stuffed squash recipe with roasted chickpeas and spicy seeds for some protein and healthy fats.
Ingredients
- 1 medium squash halved
- 1 can chickpeas drained and rinsed, (approx 240g)
- 1 medium to large red pepper halved
- 1 tsp dried oregano
- 2 tsp olive oil
- 1 fresh red chilli or some chilli flakes to taste
- Black pepper to taste
- 30 g mixed seeds
- 1 tsp chilli powder
- Dash of tamari
Instructions
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Heat the oven to 200C/fan 180C/gas 6. Halve the butternut squash, scoop out the seeds and score the flesh with a sharp knife.
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Arrange the two halves on a baking tray, drizzle with a little olive oil, season with freshly ground black pepper and dried oregano and cook for 30 minutes. Take out of the oven, add halved peppers to the tray alongside the squash. Add half of the chickpeas to a baking tray with ½ tsp chilli powder sprinkled over them. Place both trays back in the oven and cook for a further 30 minutes.
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While those trays are in the oven, add the seeds to a small saucepan on a low heat. Cook the seeds for 2-3 minutes, tossing the pan frequently. Stir in the chilli powder, then remove from the heat, add the tamari, stir again and set aside.
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Once the peppers are cooked and starting to blacken, remove both trays. Set the roasted chickpeas aside. Carefully transfer the pepper to a blender/ food processor. Add the other half of the (raw) chickpeas and the chilli to the blended and mix until smooth. This is our stuffing mix. Stir together and spoon the filling onto the butternut squash. Return to the oven for 10 mins. Add the cooked chickpeas and seeds to squash, they should stick to the stuffing mix.
Serve and enjoy!
What would your favourite filling be for your stuffed squash? Have you ever tried a dish like this before?
Until tomorrow
Sophie
Thank you for another great meal idea. My kids love butter squash so I belive this will go great for our Monday lunch.
I’ve never had stuffed squash before! I’ve had stuffed potatoes which I love so I this recipe definitely appeals to me. To be honest, my family doesn’t eat a lot of squash. We just never end up buying it from the supermarket. I think this definitely needs to change. I’ll have to share this recipe with them! Thanks Sophie!
Oooh I really like the sound of this!! Such a healthy recipe but super yummy. I will try this and let you know how it goes. Thank you for sharing x
This sounds so delicious! These are my fave kinds of meals. I know what you mean about it being seasonal, but this sounds too good. I want it today lol! Xx
I’ve never tried anything like this before but it looks delicious!
I love the recipes you share! Always inspires me to eat well
Love Lozza xo
http://girlygabble.com
I love squashes, Sophie. This recipe looks amazing and sounds so comforting. Thank you so much for sharing it.
yummy ❤
Definitely will need to give this a go in tetms of cooking :)I need to include more plant protein in my diet. Cheers for sharing Sophie!
Johnny | Johnny’s Traventures
Ooh I’ve actually never tried squash because I just have this weird feeling that I wouldn’t like it?! This is definitely something my sister would enjoy so I might make her make it and finally get around to trying it haha!
Soph – https://sophhearts.com x
Oh this looks so tasty!
xx- Nina
I have never thought about having stuffed squash before.. I’ve had stuffed mushrooms or stuffed peppers, but for some reason this has never crossed my mind! I love butternut squash and so I have a feeling I would enjoy this a lot.
Chloe xx
http://www.chloechats.com