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Table Charlotte- Recipes for the Week

Ready for autumn with stuffed acorn squash
Fall's calling with tasty recipe
Published Thursday, September 27, 2018 5:26 pm
by Ashley Mahoney | The Charlotte Post

Stuffed acorn squash with  garbanzo beans, onion and rice pilaf.

Fall has arrived, and it is beautiful.

It may not feel like fall right now — thank you 90-degree weather – but it will. Soon. We hope. Maybe not. We’ll see.

Until then, fall means squash season. Here’s an idea for when the temperature cools down, and you finally want to turn on the oven.


1 acorn squash

2 tablespoons butter



1 can garbanzo beans

1/4 cup white onion

1 tablespoon minced onion

1 box rice pilaf

1 3/4 cups water


Preheat oven to 450 degrees


Slice acorn squash in half

Remove seeds

Place face up on a cookie sheet

Add 1/2 tablespoon butter to each half

Add a dash of salt and pepper to each half

Roast for 35-40 minutes


Combine garbanzo beans, acorn seeds, onion and 1 tablespoon melted butter in a large mixing bowl

Spread mixture evenly over a cookie sheet

Roast 20-25 minutes


Bring 1 3/4 cups water and rice pilaf mix to a boil  

Stir to combine

Reduce heat to low

Simmer covered for 25 minutes

Final product:

Remove contents from the oven

Place 2-3 tablespoons of rice in each half of squash—depending on the size

Top with 1-2 tablespoons roasted garbanzo beans, onions and acorn seeds

Top with goat cheese


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