Warmly spiced chickpeas, tangy chimichurri, and roasted acorn squash fill this recipe with an unexpected—but delicious—combination of flavors.dinner / vegetarian / gluten free — Jump to recipe Every year in November, I like to share at least one vegetarian main dish recipe.I find that Thanksgiving hosts often like to have a special option for vegetarians at their table, especially if they’re newer to the family.

But what people don’t know is that, for the most part, herbivores are usually happy filling up on sides like stuffing, mashed potatoes, and roasted veggies.I certainly am!So this year, I’m bringing back a “main dish” that can double as a side dish: acorn squash with chickpeas and chimichurri.I stuff roasted acorn squash quarters with warmly spiced chickpeas and top them with a tangy herb sauce.

It’s a delicious dish with unexpectedly bright flavors that everyone can enjoy.Another reason I love this recipe? All the ingredients are available at ALDI!If you’re an ALDI fan like me, you know that it’s an easy and affordable place to shop for a big family meal like Thanksgiving dinner.This recipe makes it a one-stop shop! Throw some potatoes and Brussels sprouts into your cart too, and you’ll have everything you need for a memorable holiday meal.

How to Make This RecipeYou can find the complete recipe with measurements at the bottom of this post, but for now, here’s a step-by-step overview of how it goes.First, roast the acorn squash

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