Acorn Squash with Kale and Chickpeas

Recently I’ve been experimenting with cooking stuffed foods, and this week’s is stuffed acorn squash. One of my favorite winter vegetables is squash, regardless of the variety. Some types, like acorn and butternut, are sweet enough that they could almost be dessert. This recipe has many different flavors and textures that combine for a perfect vegetarian entree.

Stuffed Acorn Squash


1 medium acorn squash, halved and seeds removed
> cooking spray
> 2 teaspoons olive oil
> 2 cloves garlic, finely chopped
> 1 medium onion, finely chopped
> 4 cups tightly packed kale, torn
> 1 can chickpeas, drained and rinsed
> 2 tablespoons crumbled feta cheese
> salt and pepper, to taste


Heat oven to 375°. Sprinkle acorn squash with salt; coat with cooking spray. Place squash flesh side down on a baking sheet lined with aluminum foil. Bake about 30 minutes, or until golden and tender. Remove from oven and set aside.

Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add garlic and onion. Cook for 3 minutes, then add kale. Cook for 5 minutes, or until kale is sautéed. Add chickpeas and cook for 1 minute.

Divide kale-chickpea mixture among squash. Sprinkle squash with feta cheese. Broil about 3 minutes.

Makes 2 servings plus extra kale-chickpea mixture.

Adapted from Self.

Kale-Chickpea Mixture