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Cranberry Chickpea Stuffed Squash

Anne Murphy
Use cranberries and chickpeas for a stuffed squash that is both simple and elegant. Great as part of a vegan meal!
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Vegan Main
Cuisine American

Ingredients
  

  • 1 large acorn squash or 2 small ones
  • 1 1/2 c cooked chickpeas 1 can
  • 1/2 c raw cranberries
  • 1/4 c broken walnuts
  • 1/2 t pumpkin pie spice blend or substitute ginger

Instructions
 

  • Preheat oven to 350.
  • Split acorn squash in 2. Scoop out seeds. Place, cut side down, in baking pan with 1/2 c water.
  • Bake at 350 for 30 minutes.
  • While squash is baking, rinse chickpeas and place in bowl. Add cranberries and nuts, and mix. Add spice blend, and toss well to coat with the spice.
  • After the 30 minutes, remove squash from oven, and carefully turn it over to expose the hollowed center. Fill with the chickpea mixture. Spread whatever is left around the squash in the baking dish, and return to oven. Bake another 30 minutes, until cut side of squash can be easily pierced by a fork.