61 Day Challenge: Enter for tickets to The Big Game
Extreme Weather: Dan Amarante looks at how it’s tracked and how to prepare
Register for the 83rd Manchester Road Race

Meal House: Body warming Sautéed Chickpea Stuffed Acorn Squash

From Nutritionist Drew Mulvey

Makes 3-4 servings

  • 2 cups chickpeas ( drained and rinsed)
  • 3-4 cups organic raw spinach
  • 1 red onion
  • 4 bulbs garlic, mashed and chopped
  • ½ tsp cumin
  • 1 tbsp sesame seeds
  • 2 tbsps grapeseed or olive oil
  • 1 Acorn Squash(seeded and halved)
  • 2 tsp grass fed butter ( or coconut oil)
  • ½ tsp cinnamon ( divided )
  • Salt and pepper.


Pre heat the oven to 375 degrees F.

Halve and seed one acorn squash and place in a 9 by 12 baking dish.  Rub with butter and add spices, salt and pepper. Bake for 45 minutes.

Mash garlic and chop onions. Let sit for 5 minutes.

Add grapeseed oil to a skillet over medium heat. Add the onions and cook until translucent ( about 3 minutes ). Add the spinach, garlic and chickpeas and mix together. Once spinach is cooked, add the sesame seeds and cumin. Decrease heat and cook for another 5 minutes.

After 45 minutes, pull out the acorn squash and stuff with sautéed chickpeas. Place back in the oven for another 5-10 minutes.



Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.