Directions
Sub-Title: Gluten-Free, Kid-Friendly, High-Fiber, Whole Foods Plant-Based Recipe from Japan’s 158 Cuisine
Description: This creative take on traditional samosas replaces the crusty exterior with tender acorn squash, while maintaining authentic Indian spices and flavor combinations. Perfect for mealtime or as a fun appetizer at your next gathering!
Ingredients (for 4 servings):
For the filling:
* 2 medium sized yellow onions, finely chopped
* 2 cloves garlic, minced
* 1 small red bell pepper, seeded and finely chopped
* 1/2 cup cooked chickpeas or canned garbanzo beans, rinsed and drained
* 1 tablespoon vegetable oil
* 1 teaspoon ground cumin
* 1 teaspoon coriander powder
* 1/2 teaspoon turmeric powder
* 1/2 teaspoon chili flakes (optional)
* Salt and black pepper to taste
* Water, enough to moisten the mixture into a pattie form
For the acorn squash boats:
* 4 medium-large acorn squash (about 2 pounds each), halved lengthwise
* Olive oil or avocado oil, for brushing
Instructions:
1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large skillet over medium heat, warm the vegetable oil. Add the onion, garlic, and red bell pepper, and saute until softened, about 5 minutes.
3. Add the cooked chickpeas and spices to the pan, stirring well to combine. Cook for another minute or two, allowing the flavors to meld. Remove from heat.
4. To assemble the stuffed acorn squash, scoop out the seeds and stringy parts from the centers of the squash halves using a spoon. Reserve one-fourth of the filling for later use. Fill each cavity with about 1/2 cup of the remaining filling mixture.
5. Place the filled acorn squash halves, cut side up, onto the prepared baking sheet. Brush the outer surfaces lightly with olive oil or avocado oil. Sprinkle with salt and pepper if desired.
6. Bake for 25-30 minutes, or until the squash is tender when pierced with a fork. Remove from oven and let cool slightly before serving.
Serve immediately, garnished with fresh cilantro, mint leaves, and lime wedges on the side. Enjoy!
Steps
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1
Done
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Preheat oven to 400°F. Line a baking sheet with parchment paper. |
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2
Done
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In a large skillet over medium heat, warm the vegetable oil. Add the onion, garlic, and red bell pepper, and saute until softened, about 5 minutes. |
|
3
Done
|
Add the cooked chickpeas and spices to the pan, stirring well to combine. Cook for another minute or two, allowing the flavors to meld. Remove from heat. |
|
4
Done
|
To assemble the stuffed acorn squash, scoop out the seeds and stringy parts from the centers of the squash halves using a spoon. Reserve one-fourth of the filling for later use. Fill each cavity with about 1/2 cup of the remaining filling mixture. |
|
5
Done
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Place the filled acorn squash halves, cut side up, onto the prepared baking sheet. Brush the outer surfaces lightly with olive oil or avocado oil. Sprinkle with salt and pepper if desired. |
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6
Done
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Bake for 25-30 minutes, or until the squash is tender when pierced with a fork. Remove from oven and let cool slightly before serving. |
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