• Cooking Time: 50 minutes
  • Servings: 4
  • Preparation Time: 10 minutes


This is a great recipe when you really want to impress someone. Maybe you're having a dinner party and you want your friends to be impressed at how GREAT vegans eat ...?

There is a little extra work involved in this recipe, but it's worth it.


  • 2 medium acorn squash, cut in half, seeded and cleaned
  • 4 TBSP olive oil
  • 1/2 medium onion, diced
  • 1 clove garlic, mined
  • 1 tsp salt
  • 1/2 black pepper
  • 1 bunch Swiss chard, washed, trimmed and cut into pieces
  • 1/2 lb crimini mushrooms, cleaned and chopped
  • 1 tsp turmeric
  • 1/4 tsp crushed red pepper
  • 1/4 tsp nutmeg
  • 3/4 cup canned chickpeas
  • 1 cup prepared grain/brown rice/barley/bulgar wheat/couscous (your choice!)
  • 1/4 cup dried cranberries or raisins
  • 1/2 cup unseasoned bread crumbs
  • 2 TBSP olive oil


  • Preheat oven to 375°.
  • Heat acorn squash in microwave for 2 minutes on full power to soften skins.
  • Remove squash from microwave and allow to cool for 5-10 minutes.
  • Cut squash lengthwise (through the stem) and remove seeds.
  • Place on foil-lined cookie sheet and bake skin side down for 30 minutes.
  • While squash are baking, sauté onions in olive oil until translucent, about 4 minutes.
  • Add garlic and Swiss chard. Sauté for another 5 minutes.
  • Add mushrooms, spices and canned chickpeas. Cover and cook for 10-15 minutes.
  • Add prepared grain and mix well.
  • Add dried fruit to the mixture immediately before filling the squash.
  • Fill each squash quarter with approximately 3/4 cup of the mixture.
  • Place on foil lined cookie sheet, cover with foil and bake for about 15 minutes.
  • Remove foil, sprinkle with bread crumbs and drizzle with olive oil.
  • Bake for another 5-10 minutes.

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