Gluten-Free Zucchini and Mushroom Stuffed Squash with Pecan and Chickpea Crumble
We often turn to this Zucchini and Mushroom Stuffed Squash with Pecan and Chickpea Crumble when we want something hearty, healthy, and satisfying. It’s a vegetarian dish that balances the earthiness of mushrooms, the mild sweetness of zucchini, and the rich, nutty crunch of pecans. Perfect for a gluten-free, keto, and paleo-friendly diet, this stuffed squash recipe is as nutritious as it is delicious. We find that it’s the perfect dish to transition from summer to fall, using the best produce from both seasons. Depending on when you read this, you can adapt the ingredients. Plus, it’s easy to make and comes together in under an hour—ideal for a cozy weeknight dinner.
What is Acorn Squash?
Acorn squash is a nutrient-dense winter squash with a mildly sweet and nutty flavor. It’s rich in fiber, vitamins A and C, and potassium, making it a healthy choice for stuffing with various fillings. Its tender flesh becomes a perfect base for absorbing the flavors of whatever it’s paired with, and its sturdy skin holds up well in the oven, making it an ideal vessel for baking and stuffing.
Eating Vegetarian on a Keto or Paleo Diet
Following a keto or paleo diet often emphasizes the inclusion of animal proteins, but that doesn’t mean you can’t enjoy delicious and satisfying vegetarian meals. Incorporating vegetarian dishes into your meal rotation is a nice way to diversify your diet. The key to making vegetarian meals work within these dietary frameworks is focusing on nutrient-dense, low-carb vegetables, healthy fats, and plant-based protein sources like nuts and legumes.
Zucchini and Mushroom Stuffed Squash is particularly well-suited for those times when you’re entertaining vegetarian friends or simply want to take a break from meat. It’s hearty, packed with flavor, and offers a satisfying texture that even the most dedicated carnivores will enjoy. Plus, it’s a great example of how you can stick to your dietary goals while still enjoying a variety of meals.
Gluten-Free Zucchini and Mushroom Stuffed Squash with Pecan and Chickpea Crumble
2
servings20
minutes45
minutes440
kcalIngredients
For the Stuffed Squash:
1 medium-sized acorn squash
1 medium zucchini, diced
1 pint mushrooms (about 2 cups), chopped
½ small onion, diced
3–4 cloves garlic, minced
1 can chickpeas, drained and rinsed (reserve ¼ cup for crumble)
1 tablespoon olive oil
1 teaspoon fresh or dried thyme
A couple of sage leaves, chopped
Salt and pepper, to taste
For the Pecan and Chickpea Crumble:
¼ cup pecans, chopped
¼ cup reserved chickpeas
1 tablespoon olive oil
¼ teaspoon garlic powder
¼ teaspoon onion powder
Salt and pepper, to taste
Directions
- Preheat your oven to 400°F (200°C).
- Cut a small slice off the top and bottom of the acorn squash for stability, then cut it in half lengthwise. Scoop out the seeds. Place the squash halves cut side up on a baking sheet. Drizzle with a little olive oil and season with salt and pepper.
- Roast in the oven for about 30 minutes, or until the flesh is tender and easily pierced with a fork.
- While the squash is roasting, dice the zucchini and chop the mushrooms. Set them aside. Roughly chop 1 cup of chickpeas. Mince the garlic and dice the onion.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and garlic, and sauté until softened, about 3-4 minutes. Add the zucchini and mushrooms to the skillet. Cook until softened and any liquid from the mushrooms has evaporated, about 5-7 minutes.
- Stir in the chickpeas, thyme, and sage. Season with salt and pepper to taste. Cook for another 2-3 minutes to heat the chickpeas through, then remove from heat.
- For the pecan crumble: In a small food processor, pulse the pecans, ¼ cup of reserved chickpeas, olive oil, garlic powder, onion powder, salt, and pepper until a coarse crumble forms. Set aside.
- Once the squash is roasted, remove it from the oven and let it cool slightly before generously filling each squash half with the zucchini and mushroom filling. Sprinkle the pecan and chickpea crumble over the top of each stuffed squash.
- Return the stuffed squash to the oven and bake for an additional 10-15 minutes, or until the crumble is golden and slightly crispy. Remove from the oven and let cool for a few minutes before serving.
Substitutions and Variations
- Use Different Squash: This recipe works with spaghetti squash or butternut squash too. Just adjust the cooking time accordingly—spaghetti squash may take a bit longer, while butternut squash is similar to acorn in cooking time.
- Add More Veggies: Feel free to include other vegetables like bell peppers, spinach, or kale, depending on what’s in season.
- Make It Faster: You can use a food processor to chop the onions, garlic, herbs, and chickpeas quickly. Just be careful not to over-process—you want to keep some texture.
- Add Cheese: For those who can tolerate dairy, grating some Parmesan cheese over the crumble before baking adds an extra layer of flavor. If you want to keep it dairy-free, use nutritional yeast. It gives a cheesy flavor without the dairy.
How to Keep and Store
- Storing Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the oven at 350°F until warmed through, or in the microwave for a quicker option.
Serving Suggestions
- Pair with a Salad: A simple green salad with a lemon vinaigrette complements the richness of the stuffed squash.
- Serve with Cauliflower Rice: For a low-carb, gluten-free option that’s both filling and nutritious.
- Enjoy as is: This dish is satisfying on its own, with a perfect balance of protein, healthy fats, and vegetables.
Description
It’s a vegetarian dish that balances the earthiness of mushrooms, the mild sweetness of zucchini, and the rich, nutty crunch of pecans. Perfect for a gluten-free, keto, and paleo-friendly diet, this stuffed squash recipe is as nutritious as it is delicious.
