I’ve had to get a little creative in the cooking department lately. We’re still in the middle of home repairs (we had a water leak in October) and don’t have access to our kitchen.
And that’s when I created an amazing, vegetarian meal by accident. I just love when that happens.
I had an acorn squash to use, a toaster oven and access to olive oil. My spice rack is packed away while the kitchen gets repaired, so it’s challenging to make extra flavorful dishes. Until last week.
So, as we all know I’m terrible about measuring, so here’s my best guesstimate for this simple, gluten-free veggie dinner that’s super yummy and filling.
Baked Squash with Zucchini and Chickpeas
Serving: 1 entree
- 1/2 acorn squash, seeds removed
- 1/2 can chickpeas, drained and rinsed
- 1/2 cup red onion, chopped
- 1 cup medium zucchini, sliced
- olive oil
- fresh ground black pepper
- pink Himalayan sea salt
Place the acorn squash cut-side down in a baking pan. An 8×8 cake pan or pie plate works perfect. Arrange the zucchini, chickpeas and onion around the squash. Drizzle all of it with some olive oil and a splash of water.
I have been baking this uncovered in a toaster oven at 400 degrees Fahrenheit for 30 to 40 minutes. In a regular oven I’d try 350 degrees Fahrenheit for 45 minutes, or until the squash is super tender.
To serve, flip the squash over, fill it with the veggies and chickpeas and top with salt and pepper. Then, dig in!
I’ve made this recipe four times in the past two weeks. It’s filling, healthy and super flavorful. If you give it a try, let me know what you think!
Until next time,