Cinnamon-Spiced Acorn Squash Stuffed with Chickpeas and Chimichurri

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant vegetarian main dish featuring roasted acorn squash filled with warm cinnamon-spiced chickpeas, topped with fresh chimichurri and lemony yogurt for bright contrast. This Mediterranean-inspired vegetarian recipe (vegan), ready in about 60 minutes, pairs acorn squash, chickpeas, coconut oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 385 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 40 min Serves 4 Mediterranean cuisine 385 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Cut squash in half lengthwise, scoop out seeds, and brush cut sides with 1 tbsp coconut oil. Place cut-side down on a parchment-lined baking sheet and roast for 35-40 minutes until fork-tender.
  2. Step 2: While squash roasts, heat 2 tbsp olive oil in a skillet over medium heat. Add drained chickpeas, 1 tsp cinnamon, and 1/2 tsp salt; sauté for 8 minutes until golden and slightly crispy, stirring occasionally.
  3. Step 3: In a small bowl, whisk together chopped cilantro, parsley, 2 tbsp red wine vinegar, lemon zest, 1 tbsp lemon juice, and 1 tsp olive oil to make chimichurri.
  4. Step 4: Mix 1/4 cup Greek yogurt with remaining lemon juice and a pinch of salt to make lemony sauce.
  5. Step 5: Flip roasted squash halves cut-side up. Fill each with warm chickpea mixture, top with chimichurri, and drizzle with lemon yogurt sauce.

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