Spicy Chickpea Stuffed Squash
Spicy chickpea squash is a flavorful and healthy option, perfect for a meal packed with protein and fiber. Here's a simple recipe to get you started.
Servings 4
Ingredients
- Four medium-sized patty pan squash
- One can (15 oz) chickpeas, drained and rinsed
- One medium onion, finely chopped
- Three cloves garlic, minced
- 1/4 cup diced carrots
- 1/4 cup diced tomatoes
- 1/4 cup diced celery
- 1 tbsp olive oil
- 1 tsp cumin powder
- 1 tsp chili powder
- 1 tsp grama masala
- 1 tsp chili flakes (optional)
- Salt and pepper to taste
- 1/4 cup water
- 1/2 cup cooked quinoa or rice (optional)
- Fresh cilantro or parsley for garnish
- 1/2 cup shredded cheese of your choice (optional)
Instructions
Preheat the oven to 375°F (190°C)
Prepare the patty pan squash:
- Cut off the tops and hollow out the centers. Use a spoon to scoop out the seeds carefully and some of the flesh carefully, leaving enough thickness so the squash holds its shape during baking.
Cook the filling:
- Heat olive oil in a skillet over medium heat. Add the chopped onion and sauté until softened (about 5 minutes).
- Add diced tomatoes, carrots, celery, garlic, chickpeas, grama masala , chili powder, cumin powder, salt, and pepper, and cook for another 2-3 minutes.
- Add water, cover, and cook for 5-10 minutes until all the vegetables are cooked.
- Use a fork to mash some of them lightly, leaving a mixture of whole and mashed chickpeas for texture.
- Stir in the cooked quinoa or rice, 1/4 cup shredded cheese, and cilantro or parsley
Stuff the patty pan squash:
- Place the prepared patty pan squash in a baking dish and generously spoon the chickpea filling into each one.
- Add the remaining cheese on the top.
Bake:
- Bake for 30-35 minutes, until the squash are tender.