Cinnamon-Spiced Acorn Squash Stuffed with Chickpeas and Chimichurri

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 (vegan) ready in about 60 minutes pairs medium (about 2 lbs total) acorn squash, (15 oz, drained and rinsed) 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.

★ 3.8 (11 ratings) Prep: 20 min Cook: 40 min Serves 4 Mediterranean cuisine 385 cal/serving
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Ingredients

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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Frequently asked questions

How long does Cinnamon-Spiced Acorn Squash Stuffed with Chickpeas and Chimichurri take to make?

Total time is about 60 minutes (20 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Cinnamon-Spiced Acorn Squash Stuffed with Chickpeas and Chimichurri?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep coconut oil from drying out.

Can I substitute ingredients in Cinnamon-Spiced Acorn Squash Stuffed with Chickpeas and Chimichurri?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cinnamon-Spiced Acorn Squash Stuffed with Chickpeas and Chimichurri for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Cinnamon-Spiced Acorn Squash Stuffed with Chickpeas and Chimichurri vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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