Chickpea and Brussels Sprouts Stuffed Acorn Squash

Chickpea and Brussels Sprouts Stuffed Acorn Squash

Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Servings 2 Servings


  • 1 medium acorn squash halved and seeds removed
  • 2 tablespoons extra virgin olive oil divided
  • 1/2 teaspoon salt
  • 1 teaspoon pepper
  • 1/4 cup water
  • 1/2 cup yellow onion chopped
  • 1/2 cup small brussels sprouts halved
  • 2 cloves garlic minced
  • 1/2 cup chickpeas rinsed and drained
  • 1/2 teaspoon cumin


  • Preheat oven to 400°F.
  • With a knife, make 5-10 slits on the inside of each half of the squash. Rub 1
    tablespoon of olive oil over both sides of the squash. Season with salt and
    pepper. Place the squash, cut side down, in a small baking dish and pour ¼ cup
    of water in the bottom of the dish. Bake for 45 minutes, until easily pierced
    with a fork.
  • Meanwhile, in a medium skillet over medium heat, add the olive oil and onions. Sauté for
    3-4 minutes, then add the Brussels sprouts. Sauté for 3-4 more minutes, until
  • Add the garlic, chickpeas and cumin. Set aside.
  • Remove the squash from the oven and mash the insides with a fork. Add the Brussels sprouts
    stuffing to each half.
  • Serve and refrigerate leftovers.
Keyword Acorn Squash, Brussles Sprouts, Chickpeas