Her-Bivore Blog

Roasted Squash Stuffed with Spinach and Chickpeas

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Serves: 2


  • 1 squash
  • 1 white onion, diced
  • 1 tin chopped tomatoes
  • 1 tin chickepeas
  • 1 bag spinach
  • 1 clove garlic, crushed
  • 2 tbsp olive oil
  • salt and pepper

1.) Cut the very top and bottom off your squash, and then cut it in half so youre left with two chunks, then cut each of those in half so you have 4 large thick 'coins'.

2.) Remove the seeds and place them to one side, if you dont want to waste them you can use our Roasted Squash Seeds recipe (they make a great snack!).

3.) Place all your squash ontp a baking tray and brush round the skin with oil, then season. Bake at 180c for about 45 minutes or until a knife is easily inserted into them and they are soft. 

4) Meanwhile, drain your chickpeas (If you want, you can keep the juice from the tin and use it to make chocolate mousse!) and place them into a large saucepan. Add your diced onion, chopped tomatoes and garlic. Bring to the boil and then simmer for 20 minutes.

5.) Turn the pan right down and stir cocasionally until the squash is ready. Add the spinach to your chickpea pan a few minutes before youre ready to serve.

6.) Allow one small and once large piece of squash per person, and spoon your  spinach and chickpea mix over the top. 

Written by Amy Northwood
My passion for food and conservation has led me to where I am now! My aim is to show people that veganism can be diverse, tasty and adapted to fit every lifestyle and budget!
You can find me on Instagram

Amy Northwood - Her-Bivore