Roasted Carnival Squash with Savory Chickpea Filling
Roasted Carnival Squash with Savory Chickpea Filling is a vibrant and wholesome autumn dish that celebrates seasonal flavors. The sweet, tender squash pairs perfectly with a hearty chickpea filling, creating a delightful balance of taste and texture. Easy to prepare and visually stunning, this recipe is perfect for cozy family dinners or festive gatherings. Enjoy a nutritious meal that everyone will love!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 medium carnival squashes
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 small red onion, finely diced
- 2 garlic cloves, minced
- 1 cup fresh spinach, chopped
- 1 tsp cumin powder
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Halve the carnival squashes lengthwise, scoop out seeds, drizzle with olive oil, and season with salt and pepper. Place cut-side down on the baking sheet.
- Roast for 25–30 minutes until fork-tender.
- While roasting, heat 1 tbsp olive oil in a pan over medium heat. Sauté red onion until soft (about 5 minutes). Add garlic, chickpeas, cumin, salt, pepper, and spinach; cook until warmed through.
- Flip the roasted squashes cut-side up and generously fill them with the chickpea mixture. Return to the oven for an additional 10 minutes.
- Serve warm, drizzled with remaining olive oil or balsamic reduction.
Nutrition
- Serving Size: 1 stuffed half squash (approx. 300g)
- Calories: 320
- Sugar: 6g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg