Roasted Squash Stuffed with Harissa Chick Pea Stew


  • 1 Acorn squash, halved and roasted, and set aside
  • ¼ Cup Harissa Olive Oil
  • ½ Onion, chopped
  • 1 Garlic clove, grated or minced
  • 1 Tbsp. grated fresh ginger
  • ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • 1 pinch salt
  • ½ cup tomato paste
  • ½ cup veggie broth
  • 1 large can chick peas, drained and rinsed
  • Fresh cilantro


  1. Scoop the flesh out of one half of the acorn squash and set aside.
  2.  Preheat oven to 350 F.
  3. Heat the Harissa Olive Oil in a large sauce pan. Add the onion and stir for 2-3 minutes. Add the garlic, ginger, cinnamon, nutmeg and salt and stir. Add the tomato paste, broth and chick peas and stir to combine. Simmer for 15-20 minutes on low heat. Add the scooped squash and stir.
  4.  Carefully spoon the stew into the remaining squash half and bake for 15 minutes in a 350 F. degree oven.
  5.  Top with fresh chopped cilantro.
  6. (this will serve two)
October 07, 2020 — Elizabeth Kilvert