Gluten free Zucchini and Mushroom Stuffed Squash with Pecan and Chickpea Crumble

We often turn to this Zucchini and Mushroom Stuffed Squash with Pecan and Chickpea Crumble when we want something hearty, healthy, and satisfying. It’s a vegetarian dish that balances the earthiness of mushrooms, the mild sweetness of zucchini, and the rich, nutty crunch of pecans. Perfect for a gluten-free, keto, and paleo-friendly diet, this stuffed squash recipe is as nutritious as it is delicious. We find that it’s the perfect dish to transition from summer to fall, using the best produce from both seasons. Depending on when you read this, you can adapt the ingredients. Plus, it’s easy to make and comes together in under an hour—ideal for a cozy weeknight dinner.

What is Acorn Squash?

Acorn squash is a nutrient-dense winter squash with a mildly sweet and nutty flavor. It’s rich in fiber, vitamins A and C, and potassium, making it a healthy choice for stuffing with various fillings. Its tender flesh becomes a perfect base for absorbing the flavors of whatever it’s paired with, and its sturdy skin holds up well in the oven, making it an ideal vessel for baking and stuffing.

Eating Vegetarian on a Keto or Paleo Diet

Following a keto or paleo diet often emphasizes the inclusion of animal proteins, but that doesn’t mean you can’t enjoy delicious and satisfying vegetarian meals. Incorporating vegetarian dishes into your meal rotation is a nice way to diversify your diet. The key to making vegetarian meals work within these dietary frameworks is focusing on nutrient-dense, low-carb vegetables, healthy fats, and plant-based protein sources like nuts and legumes.

This dish is particularly well-suited for those times when you’re entertaining vegetarian friends or simply want to take a break from meat. It’s hearty, packed with flavor, and offers a satisfying texture that even the most dedicated carnivores will enjoy. Plus, it’s a great example of how you can stick to your dietary goals while still enjoying a variety of meals.

Stuffed Acorn Squash Ingredients

For the Stuffed Squash:

• Acorn squash: A perfect vessel for the filling, with a naturally sweet flavor that complements the savory stuffing.
• Zucchini: Adds moisture and a mild flavor, balancing the dish.
• Mushrooms: Brings a deep, umami richness to the filling.
• Onion and garlic: Enhances the flavors of the dish
• Chickpeas: Adds protein and a creamy texture to the stuffing.
• Olive oil: For sautéing and roasting, contributing a fruity richness.
• Thyme: Lends an earthy, slightly minty flavor.
• Sage leaves: Adds a warm, peppery touch that pairs beautifully with the squash.

For the Pecan and Chickpea Crumble:

• Pecans: Provides a crunchy, buttery topping.
• Chickpeas: Gives the crunch while staying gluten-free.
• Olive oil: Helps the crumble achieve a golden, crispy texture.
• Garlic and Onion powder: Enhances the savory notes in the crumble.

Step-by-Step Guide

Prepare the Squash:

Begin by preheating your oven to 400°F (200°C). While the oven is heating, take the acorn squash and cut a small slice off both the top and bottom. This helps the squash sit flat on your cutting board. Next, cut the squash in half lengthwise and use a spoon to scoop out the seeds.

Once the squash is prepped, place the halves cut side up on a baking sheet. Drizzle a little olive oil over the surface and season with salt and pepper.

Then, put the squash in the oven and let it roast for about 30 minutes, or until the flesh is tender and easily pierced with a fork.

Prepare the Filling:

While the squash is roasting, start working on the filling. First, dice the zucchini and chop the mushrooms, setting them aside for later. Then, roughly chop about 1 cup of chickpeas. Mince the garlic and dice the onion.

Heat a tablespoon of olive oil in a large skillet over medium heat. Once the oil is hot, add the diced onion and minced garlic to the skillet. Sauté them for about 3-4 minutes, or until they’re softened and fragrant.

Next, add the diced zucchini and chopped mushrooms to the skillet. Cook them until they’re softened, and any liquid released by the mushrooms has evaporated, which should take about 5-7 minutes. Stir in the chopped chickpeas, along with the thyme and sage. Season the mixture with salt and pepper to taste, then cook for another 2-3 minutes to ensure the chickpeas are heated through. Once done, remove the skillet from the heat.

Make sure to taste the filling and season it well.

Prepare the Pecan and Chickpea Crumble:

To make the crumble topping, take out a small food processor. Add the pecans, ¼ cup of the reserved chickpeas, olive oil, garlic powder, onion powder, salt, and pepper to the processor. Pulse the mixture a few times until it forms a coarse crumble. Be careful not to over-process—you want the crumble to have some texture. This will give a satisfying crunchy texture to the dish.

Assemble the Stuffed Squash:

Once the squash halves are roasted and tender, remove them from the oven and let them cool slightly.

Take the zucchini and mushroom filling you prepared earlier and generously scoop it into each squash half, filling them to the top.

After the squash halves are stuffed, sprinkle the pecan and chickpea crumble evenly over the top of each one.

Bake:

Place the stuffed squash halves back into the oven. Let them bake for an additional 10-15 minutes, or until the crumble topping turns golden brown and slightly crispy.

Serve:

When the squash is done baking, take it out of the oven and let it cool for a few minutes. Serve the stuffed squash warm, either as a hearty main dish or as part of a larger meal.

Substitutions and Variations – Make It Your Own Gluten Free Zucchini

• Use Different Squash: This recipe works with spaghetti squash or butternut squash too. Just adjust the cooking time accordingly—spaghetti squash may take a bit longer, while butternut squash is similar to acorn in cooking time.
• Add More Veggies: Feel free to include other vegetables like bell peppers, spinach, or kale, depending on what’s in season.
• Make It Faster: You can use a food processor to chop the onions, garlic, herbs, and chickpeas quickly. Just be careful not to over-process—you want to keep some texture.
• Add Cheese: For those who can tolerate dairy, grating some Parmesan cheese over the crumble before baking adds an extra layer of flavor. If you want to keep it dairy free, use nutritional yeast. It gives a cheesy flavor without the dairy.

How to Keep and Store

Storing Leftovers:

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat in the oven at 350°F until warmed through, or in the microwave for a quicker

Serving Suggestions:

• Pair with a Salad: A simple green salad with a lemon vinaigrette complements the richness of the stuffed squash.
• Serve with Cauliflower Rice: For a low-carb, gluten-free option that’s both filling and nutritious.
• Enjoy as is: This dish is satisfying on its own, with a perfect balance of protein, healthy fats, and vegetables.

Here is the recipe of Gluten Free Zucchini