Description
Enjoy a vibrant and nutritious dish featuring sweet roasted carnival squash filled with a savory chickpea blend, perfect for any occasion.
Ingredients
Scale
- 2 medium carnival squash
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
- 1 can (15 oz) low-sodium chickpeas, drained and rinsed
- 1 medium red onion, finely chopped
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp paprika
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Slice each carnival squash in half lengthwise and scoop out the seeds.
- Brush the insides of the squash halves with olive oil and season with salt and pepper.
- Place the squash cut-side down on the baking sheet and roast for about 25-30 minutes or until tender.
- While the squash is roasting, heat 1 tbsp of olive oil in a skillet over medium heat.
- Add chopped red onion and minced garlic; sauté until fragrant, about 3 minutes.
- Stir in drained chickpeas, cumin, and paprika. Cook for another 5 minutes, allowing flavors to meld. Season with salt and pepper to taste.
- After roasting, flip the squash cut-side up and fill each half generously with the chickpea mixture.
- Return to the oven for an additional 10 minutes to heat through.
Nutrition
- Serving Size: 1 stuffed half of carnival squash (approximately 200g)
- Calories: 230
- Sugar: 5g
- Sodium: 290mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Customize your filling by adding spinach or swapping chickpeas for black beans or lentils. Experiment with different spices like smoked paprika or chili powder for extra flavor.