Description
Delight in this vibrant dish featuring sweet carnival squash and hearty chickpeas, perfect for any occasion. A feast for the eyes and the palate!
Ingredients
Scale
- 2 medium carnival squash
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 can (15 oz) chickpeas, drained and rinsed
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 cup crumbled feta cheese
- 2 tbsp fresh parsley, chopped
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Cut each carnival squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, then season with salt and pepper. Place cut-side down on the baking sheet.
- Roast in the preheated oven for 30-35 minutes until tender.
- While the squash is roasting, heat 1 tbsp olive oil in a skillet over medium heat. Add minced garlic and chickpeas; sauté for about 5 minutes.
- Stir in cumin and smoked paprika; mix well and cook until heated through.
- Once the squash is roasted, carefully flip each half over and fill with the chickpea mixture, packing it in tightly.
- Return stuffed squash to the oven for an additional 10 minutes.
- Serve warm, garnished with crumbled feta cheese and fresh parsley.
Nutrition
- Serving Size: 1 stuffed half of carnival squash (about 250g)
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 20mg
Keywords: Customize your filling by adding sautéed onions or other vegetables like spinach for extra nutrition. For added spice, incorporate red pepper flakes or diced jalapeños into the chickpea mixture.