Indian-Inspired Vegetarian Stuffed Acorn Squash
Acorn squash is stuffed with a healthy Indian-inspired vegetarian "meatball," and and topped with a delicious avocado raitta!
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Equipment
- food processor
Ingredients
Acorn Squash
- 2 acorn squash
- olive oil
- sea salt/fresh ground pepper
Kofta Mixture
- 1 small onion - cut in chunks
- 1 cup cilantro leaves - cut at the base of the leaves
- 1 cup cooked chickpeas
- ¼ cup slivered almonds
- 1 tablespoon ginger - minced
- 1 teaspoon garlic - minced
- 1 cup pumpkin - puree (see notes)
- 2 eggs - beaten
- 1 tbsp chaat masala
- 1 cup thick poha - substitute quick oats
- 1 tsp turmeric
- 1 tsp cumin
- 1 cup chickpea flour (aka gram flour) - as needed
- 1 tsp salt
- fresh ground pepper
Avocado Raitta
- 1 avocado - skin and seed removed
- 1 cup nonfat plain yogurt
- 1 teaspoon cumin seeds - toasted
- ¼ teaspoon chaat masala
- ¼ cup cilantro - chopped
- sea salt and fresh ground pepper - to taste
Instructions
Acorn Squash
- Preheat oven to 375 degrees. Carefully slice off both stem and blossom ends of your squash. Slice the remaining piece into rounds from 1 1/2" to 3" - that may be 2 or 3 pieces. (see notes)
- Place on a baking sheet, brush with olive oil, and season with salt and pepper. Place in the center of your preheated oven for 15 minutes while you make the meatball filling.
Vegetarian Meatballs
- Pulse the cilantro leaves and onion to a mince (not a paste). Add to the prep bowl.
- Pulse the chickpeas and slivered almonds to a coarse crumb texture.
- Add the remaining meatball ingredients to the bowl, then get your hands in there, and mix well! The chickpea flour is a binder, and the amount used will depend on the moisture content of your mixture. You'll probably need 1/2-1 cup to achieve a meatball that keeps its shape.
- Form a generous meatball for each squash piece, and place in the center of each one. Brush lightly with olive oil, and return pan to the oven. Roast them for 25-30 additional minutes until the squash is tender, and the stuffing resists when pierced. While the stuffed squash roast, make the avocado raitta.
Avocado Raitta
- Add raitta ingredients to the bowl of a food processor. Pulse until smooth. Taste for seasoning, and adjust.
To Serve
- Plate a stuffed squash. Top with a generous amount of avocado raitta over the top. Garnish with chopped cilantro if desired. Enjoy!
Notes
2 acorn squash will make 4 very generous portions. If you have really large ones, you may cut each one into 3 slices. If so, reserve the extra for another meal, or make 1 1/2 recipes of kofta mixture - leftovers are awesome!
If using fresh pumpkin, it must be cooked and puréed prior to using. I typically roast my pumpkin, but you can boil it, or cook it in the pressure cooker. Press visible liquid from the purée.
I strongly recommend doubling this recipe and freezing half for another meal. You can save it to fill squash again, or use it in another dish (patties for a sandwich, meatballs for a soup, etc.).
Nutrition
Calories: 360kcal | Carbohydrates: 63g | Protein: 16g | Fat: 7g
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com