Seasonal Roasted Squash Stuffed With Tomato, Chickpeas and Spinach


  • 1 Small Squash (I Used Kabocha)

  • 1/2Tin of Chickpeas, approx. 200g
  • 1 Jar of Passata or 1 Tin of Tomatoes, 400g

  • Handful of Cherry Tomatoes, approx. 50g

  • 1 Grated Carrot

  • Half a Red Chilli 

  • 1 Clove of Garlic

  • 100g of Spinach (Fresh or Frozen)

  • 1/2 tsp of Rosemary

  • 1/2 tsp of Thyme

  • 1/2 tsp of Sage

  • Salt & PepperSunflower & Pumpkin Seeds



  • Preheat your oven to 180˚C
  • Carefully slice the top off the squash, empty the seeds and drizzle in olive oil and a pinch of salt
  • Place in oven for 50 minutes

Tomato Chickpea Mix

  • Chop the garlic and chilli and place in a pan with a drizzle of olive oil, and cook on a medium heat for 5 minutes
  • Add the tinned tomatoes, drained chickpeas and cherry tomatoes to the garlic and chilli
  • Grate in the carrot and give the pot a stir
  • Add all the seasoning (rosemary, thyme and sage) and leave to cook on a low heat for 35 minutes
  • Add salt and pepper and give the mix a taste, adding additional seasoning if needed.
  • Add the spinach and cook for five minutes
  • Take squash out of the oven after around 45 minutes, and then add the chickpeas
  • Sprinkle the seeds on top of the mix and place back in the oven for an additional 5/10 minutes to combine all the flavours
  • Take out of the oven and enjoy!