This vegan stuffed acorn squash combines tender roasted squash with a savory chickpea, spinach and onion filling. A hoisin glaze adds sweet and savory flavor, making this easy recipe a lovely choice for date night or a group dinner.
Ingredients
- 1 acorn squash halved and seeds removed
- Olive oil cooking spray
- 1 15-oz [425-g] can chickpeas drained and rinsed
- ¼ cup chopped red onion
- 2 scallions sliced, greens and whites separated
- ⅓ cup chopped spinach
- ⅓ cup hoisin sauce
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 cloves garlic minced
- 1 tsp ginger paste see note
Instructions
- Preheat the oven to 375°F (190°C, or gas mark 5).
- Place the acorn squash in a baking dish, cut sides up. Spray the squash lightly with the olive oil cooking spray. Bake the squash for 20 minutes.
- In a large mixing bowl, combine the chickpeas, red onion, scallion whites, spinach, hoisin sauce, soy sauce, rice vinegar, garlic and ginger paste.
- Remove the acorn squash from the oven. Stuff the hollowed-out centers of each half with the chickpea filling. Gently brush some of the hoisin glaze from the stuffing over the exposed flesh of the squash. Return the squash to the oven and bake for 25 minutes, until it is tender.
- Serve the squash topped with scallion greens.
Ginger is a flavor I love, and it makes an appearance in many of my dishes. I keep a tube of ginger paste in the fridge at all times. It tastes just like fresh ginger but is easier to use and keeps longer. If you prefer, you can substitute fresh minced ginger in any recipe that calls for ginger paste. A teaspoon of fresh minced ginger is equivalent to a teaspoon of ginger paste.