Description
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.
Scale
Ingredients
For the stuffed squash:
- 1 medium-sized acorn squash
- 1 medium zucchini, diced
- 1 pint mushrooms (about 2 cups), chopped
- ½ small onion, diced
- 3–4 cloves garlic, minced
- 1 can chickpeas, drained and rinsed (reserve ¼ cup for crumble)
- 1 tablespoon olive oil
- 1 teaspoon fresh or dried thyme
- A couple of sage leaves, chopped
- Salt and pepper, to taste
For the pecan and chickpea crumble:
- ¼ cup pecans, chopped
- ¼ cup reserved chickpeas
- 1 tablespoon olive oil
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Salt and pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Cut a small slice off the top and bottom of the acorn squash for stability, then cut it in half lengthwise. Scoop out the seeds. Place the squash halves cut side up on a baking sheet. Drizzle with a little olive oil and season with salt and pepper.
- Roast in the oven for about 30 minutes, or until the flesh is tender and easily pierced with a fork.
- While the squash is roasting, dice the zucchini and chop the mushrooms. Set them aside. Roughly chop 1 cup of chickpeas. Mince the garlic and dice the onion.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and garlic, and sauté until softened, about 3-4 minutes. Add the zucchini and mushrooms to the skillet. Cook until softened and any liquid from the mushrooms has evaporated, about 5-7 minutes.
- Stir in the chickpeas, thyme, and sage. Season with salt and pepper to taste. Cook for another 2-3 minutes to heat the chickpeas through, then remove from heat.
- For the pecan crumble: In a small food processor, pulse the pecans, ¼ cup of reserved chickpeas, olive oil, garlic powder, onion powder, salt, and pepper until a coarse crumble forms. Set aside.
- Once the squash is roasted, remove it from the oven and let it cool slightly before generously filling each squash half with the zucchini and mushroom filling. Sprinkle the pecan and chickpea crumble over the top of each stuffed squash.
- Return the stuffed squash to the oven and bake for an additional 10-15 minutes, or until the crumble is golden and slightly crispy. Remove from the oven and let cool for a few minutes before serving.
Recipe Notes:
- For strict keto, the chickpeas might be reduced or substituted with a lower-carb option (e.g., cauliflower or more nuts).
- Substitutions: You can use spaghetti squash or butternut squash instead of acorn squash. Adjust the cooking time accordingly.
- Time-Saving Tip: Use a food processor to chop the onions, garlic, herbs, and chickpeas quickly. Just be careful not to over-process.
- Optional Addition: For a cheesy twist, grate some Parmesan cheese over the crumble before the final bake.
Nutrition
- Serving Size: a stuffed squash half
- Calories: 440 kcal
- Sugar: 8g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 3g
- Carbohydrates: 48g
- Fiber: 11g
- Protein: 11g
- Cholesterol: 0mg
