Description
Cozy Food Ideas Need simple, hearty dinners that please a crowd? Try these easy recipes for 3+ people perfect for busy weeknights! From creamy mac & cheese (with epic toppings!) to smoked sausage bakes, cheesy ranch potatoes, and one-pan chicken & rice casseroles, these meals are fast, budget-friendly, and packed with flavor. Great for family dinners, summer cookouts, or meal prep no fuss, just delicious comfort food!
Stuffed Acorn Squash with Chickpeas & Couscous
Ingredients
For the Squash:
2 medium acorn squashes, halved and seeds removed
2 tbsp olive oil
Salt & pepper to taste
For the Stuffing:
1 cup cooked couscous
1 can (15 oz) chickpeas, drained and rinsed
1 small carrot, diced
1 stalk celery, diced
1/4 cup dried cranberries (optional)
2 tbsp fresh parsley, chopped
1/2 tsp ground cumin
1/2 tsp smoked paprika
Salt & pepper to taste
1 tbsp olive oil
Directions
Roast the Squash: Preheat oven to 400°F (200°C). Brush the acorn squash halves with olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 25-30 minutes, or until tender.
Prepare the Filling: Heat olive oil in a skillet over medium heat. Sauté carrots and celery until softened (about 5 minutes). Add chickpeas, cumin, smoked paprika, salt, and pepper. Stir in cooked couscous, cranberries (if using), and parsley. Mix well.
Stuff the Squash: Flip the roasted squash halves cut-side up. Fill each half with the couscous mixture, pressing gently to pack.
Bake Again: Return to the oven for 10 minutes to heat through.
Serve: Garnish with more parsley and enjoy!
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4
Calories: 280 kcal per serving
#StuffedSquash #HealthyComfortFood #PlantBasedRecipes #FallEats #Vegetarian
