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Acorn Squash with Coconut Chickpea Stuffing

By Camilla Saulsbury

Acorn Squash with Coconut Chickpea Stuffing

Acorn Squash with Coconut Chickpea Stuffing

page 205, The Complete Coconut Cookbook by Camilla V Saulsbury,

This beautiful dish is loaded with protein, antioxidants and incredible flavor.

Makes 4 servings

·       Preheat oven to 350°F (180°C)

·       Large rimmed baking sheet


2        acorn squash (each about         2
         1 lb/500 g), halved lengthwise
         and seeded                       

2 tbsp   melted virgin coconut oil,   30 mL

         Fine sea salt

1        can (14 to 15 oz/398 to 425 mL) 1
         chickpeas, drained, rinsed
         and coarsely mashed              

13 cup   dried currants               75 mL

12 cup   well-stirred coconut milk   125 mL

3 cups   packed baby spinach, roughly 750 mL

34 cup   unsweetened flaked coconut, 175 mL

12 cup   packed fresh mint leaves,   125 mL

1 tbsp   freshly squeezed lemon juice 15 mL

         Freshly cracked black pepper


Lightly brush cut sides of squash with 1 tbsp (15 mL) coconut oil. Sprinkle with 12 tsp (2 mL) salt. Place cut side down on baking sheet. Bake in preheated oven for 40 to 45 minutes or until tender.

In a large skillet, melt the remaining oil over low heat. Add chickpeas, increase heat to medium-high and cook, stirring, for 4 to 5 minutes or until heated through. Add currants and coconut milk; cook, stirring, for 1 minute. Remove from heat and add spinach, coconut, mint and lemon juice, gently tossing to combine. Season to taste with salt and pepper.

Fill squash cavities with chickpea mixture.



Delicata squash may be used in place of the acorn squash.

If you can only find a 19-oz (540 mL) can of chickpeas, use about three-quarters of the can (about 112 cups/375 mL drained).

An equal amount of raisins, coarsely chopped, may be used in place of the currants.