Veggie Stuffed Acorn Squash


Serves: 2


1 Acorn squash cut in half with seeds removed

½ zucchini, diced

½ red pepper, diced

½ cup chickpeas

1 Tablespoon coconut oil, in liquid state

2 teaspoons curry powder

¼ teaspoon salt and pepper



Preheat the oven to 350 and line a baking sheet with parchment paper. In a large mixing bowl, combine the zucchini, bell pepper, chickpeas, coconut oil and seasonings. Arrange the squash halves cut-side-up on the baking sheet. If they are wobbly, you can slice the rounded bottoms off to give them a flat bottom to them stand on. Bake at 350 for an hour or until squash is tender. 

Posted on November 13, 2016 .