Stuffed Acorn Squash {vegan, vegetarian}
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted acorn squash halves filled with chickpeas and vegetables in a hoisin glaze—sweet, savory, and protein-packed. Elegant enough for dinner guests and entirely plant-based.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 acorn squash (halved and seeds removed)
- Olive oil cooking spray
- 15 oz chickpeas (drained and rinsed)
- ¼ cup red onion (chopped)
- 2 scallions (sliced, greens and whites separated)
- ⅓ cup spinach (chopped)
- ⅓ cup hoisin sauce (gluten-free if desired)
- 1 tbsp soy sauce (gluten-free if desired)
- 1 tbsp rice vinegar
- 2 cloves garlic (minced)
- 1 tsp ginger paste
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 45m
- Sodium
- 1595mg
- Total sugar
- 27g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1135mg
- Calcium
- 178mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1595MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.