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Moroccan Stuffed Acorn Squash


3 medium uncooked acorn squash

2 tsp olive oil

1 medium onion chopped (1 1/2 cups)

2 tsp minced garlic

3/4 tsp ground cumin, divided

1/2 tsp table salt, divided

1/8 tsp ground cinnamon

15 oz chickpeas, rinsed and drained

1/4 cup water

1/4 cup raisins, chopped

2 tsp fresh lemon juice

2 Tbsp sliced almonds, toasted



I recently learned that it’s a tradition to eat stuffed foods on Sukkot – may we all be “stuffed” with blessings.

Preheat oven to 375°F. Coat a baking sheet with cooking spray; Slice squash in half, stem to bottom; scoop out seeds. Place squash on prepared pan, cut sides-down; bake until tender, 50 minutes. Meanwhile, while squash is baking, heat oil in a large nonstick over medium-high heat; add onions and cook, stirring frequently until onions are nice and golden, 8 minutes. Stir in garlic, 1/2 tsp cumin, 1/4 tsp salt and cinnamon; cook, stirring until fragrant, 30 seconds. Stir in chickpeas, water and raisins; cook, stirring, until hot and raisins are soft, 2 minutes. When squash is tender, remove from oven; flip squash over. Sprinkle hot squash with remaining 1/4 tsp each salt and cumin. Stir lemon juice into chickpea mixture; divide evenly between squash halves. Sprinkle each half with 1 tsp almonds; serve while hot.