Curried Acorn Squash

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 289.8
  • Total Fat: 2.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 353.2 mg
  • Total Carbs: 61.2 g
  • Dietary Fiber: 11.8 g
  • Protein: 8.6 g

View full nutritional breakdown of Curried Acorn Squash calories by ingredient
Report Inappropriate Recipe

Submitted by:


I don't really measure when I cook, so measurements are approximate. I don't really measure when I cook, so measurements are approximate.
Number of Servings: 6


    2 t olive oil or safflower oil
    1 large acorn squash, cubed
    4 large carrots, chopped
    1 small chopped onion
    3 cloves garlic
    1 large apple, chopped
    1/3 c raisins
    1 can chickpeas (garbanzo beans)
    1/2 c pumpkin (or more to taste)
    1 c vegetable broth
    2 c spinach
    1/2 t curry powder
    1/2 t cumin,
    1/4 t coriander,
    dash of cinnamon or garam masala,
    black pepper to taste
    1 packet stevia
    1 c uncooked bulgur (or rice)


Prepare bulgar and keep warm.

Heat oil in a large skillet or wok over medium high heat.

Stir fry garlic and onion until garlic is brown and onion is translucent.

Add spices and toss.

Add cubed squash to pan and cook for two minutes.

Add carrots and broth and simmer until tender (10-15 minutes).

Add raisins, apples, and garbanzo beans.

Simmer until broth reduces and everything is nice and tender. Add pumpkin and stir.

Serve over 1/2 c cooked bulgar.

Makes 6 servings, 1 cup curry and 1/2 cup bulgar each.

Number of Servings: 6

Recipe submitted by SparkPeople user KATIE6074.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.