Moroccan Chickpea-Stuffed Acorn Squash Moroccan Chickpea-Stuffed Acorn Squash

Think of this healthy vegetarian side dish recipe as a meatless tagine served in a squash bowl. Kabocha, sweet dumpling or carnival squash make good alternatives to acorn squash. To make this side a hearty vegetarian meal, serve 2 halves each.

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• By: Raghavan Iyer EatingWell Recipe Contributor

Ingredients 8 servings

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• 4 acorn squash (about 5 pounds total), halved lengthwise, seeds removed
• 3 tablespoons canola oil, divided
• 3/4 teaspoon salt, divided
• 1 (3 inch) cinnamon stick, broken into pieces
• 2 tablespoons coriander seeds
• 1 teaspoon cumin seeds
• 1 teaspoon paprika
• 1 teaspoon smoked paprika
• 1/2 teaspoon to 1 teaspoon cayenne pepper

• 1/4 teaspoon ground turmeric
• 1 cup finely chopped onion
• 4 medium cloves garlic, finely chopped
• 3 cups cubed winter squash (1/2-inch), such as kabocha or butternut
• 2 (15 ounce) cans chickpeas, rinsed
• 1 (14.5 ounce) can diced tomatoes
• 1 1/4 cups water
• 1/4 cup finely chopped fresh cilantro