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Roasted Chickpea Stuffed Squash
An easy stuffed squash recipe with roasted chickpeas and spicy seeds for some protein and healthy fats.
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 2
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.