Squash Stuffed with Chickpea Curry

Steamed pattypan squash is stuffed with a spicy chickpea curry in this healthy vegetable main!

Inspired by a recipe for curry-stuffed eggplant and by Alanna's darling stuffed pattypan squash, this dish was attractive and tasty. I followed Alanna's instructions on cutting out the squash, but rather than baking mine with the stuffing, I steamed the squash for around 10 minutes. It had a wonderful fresh texture and was the perfect edible container for the hot curry. Usually, I make cucumber raita to provide that fresh taste to contrast curry, but in this dish the squash neatly takes up that role.

The chickpea curry was a simple affair: chickpeas, chard, and the removed squash, onion, garlic, curry powder, and toasted cumin seeds.

This dish is my contribution to this week's Sweetnicks ARF/5-A-Day Tuesday (ARF=Antioxidant Rich Food). Summer squash and chickpeas are excellent sources of manganese, an important mineral that contributes to the body's energy production and antioxidant defenses. Chickpeas are also packed full of protein and iron and excellent sources of fiber. Summer squash is also a good source of Vitamin C. (source:World's Healthiest Foods).

We enjoyed this with dal, cilantro chutney, naan, and a little light sour cream. Yum!