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Acorn Squash with Coconut Chickpea Stuffing

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Makes 4 servings

Preheat oven to 350 degrees F.

2 acorn squash (each about 1 lb.) halved lengthwise and seeded (Delicata squash may be used in place of the acorn squash.)

2 tablespoons melted virgin coconut oil, divided

Fine sea salt

1 can (14 to 15 oz. or approx. 1 & 1/2 cups) chickpeas, drained, rinsed and coarsely mashed

1/3 cup dried currants or raisins as an alternative

½ cup well-stirred, full-fat coconut milk

3 cups packed baby spinach, roughly chopped

¾ cup unsweetened flaked coconut, toasted

½ cup packed fresh mint leaves, chopped

1 tablespoon freshly squeezed lemon juice

Freshly cracked black pepper


Lightly brush cut sides of squash with 1 tablespoon coconut oil. Sprinkle with ½ teaspoon salt. Place cut side down on baking sheet. Bake in preheated oven for 40 to 45 minutes or until tender.

In a large skillet, melt the remaining oil over low heat. Add chickpeas, increase heat to medium-high and cook, stirring, for 4 to 5 minutes or until heated through. Add currants and coconut milk; cook, stirring, for 1 minute. Remove from heat and add spinach, coconut, mint and lemon juice, gently tossing to combine. Season to taste with salt and pepper.

Fill squash cavities with chickpea mixture.

Courtesy of The Complete Coconut Cookbook by Camilla V. Saulsbury, 2014 © Reprinted with permission.


Ann's Article:

Crazy-Good and Very Healthy Coconut


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