Rosemary & Lemon Harissa Chickpea Stuffed Squash

Harissa Chickpea Stuffed Squash finished with rosemary & lemon flavors; a practical, single-serving dinner with measured ingredients.

Preparation time

35 min

Calories

409 kcal

Protein

18.5 g

Carbohydrates

79.4 g

Fat

4.9 g

Fiber

19.4 g

Ingredients

• 240 g butternut squash
• 160 g cooked chickpeas
• 90 g tomato passata
• 3 g rosemary
• 25 g lemon

Instructions

1. Weigh the ingredients for one serving. Wash and prepare rosemary, lemon.
2. Roast halved squash cut-side down at 205°C for 30 minutes.
3. Mix chickpeas with tomato and seasonings, fill squash and bake 10 minutes more.
4. Add rosemary, lemon at the appropriate stage: cook vegetables and aromatics with the base, fold in herbs or citrus at the end, and add fruit or nuts just before serving. Taste and season as needed.