Think of this healthy vegetarian side dish recipe as a meatless tagine served in a squash bowl.
Kabocha, sweet dumpling or carnival squash make good alternatives to acorn squash.
To make this side a hearty vegetarian meal, serve 2 halves each.
Cut a small slice off the bottom of each squash half so it will sit nicely when stuffed.
Brush the insides with 1 tablespoon oil and sprinkle with 1/4 teaspoon salt.
Place the squash cut-side down on the prepared pan.
Bake until tender but still firm, 40 to 45 minutes.
Meanwhile, finely grind cinnamon stick, coriander and cumin seeds in a spice grinder or mortar and pestle.
Heat the remaining 2 tablespoons oil in a large pot over medium-high heat.
Add onion and garlic and cook, stirring often, until starting to brown, 3 to 5 minutes.
Stir the spice blend into the onion and add cubed squash; cook, stirring, for 30 seconds.
Add chickpeas, tomatoes and their juice and water.
Bring to a boil.
Fill each baked squash half with about 1 cup of the chickpea stew.
Tips
To make ahead: Refrigerate stew (Steps 3-5) for up to 2 days.
Reheat before filling the baked squash.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
