Moroccan Chickpea-Stuffed Acorn Squash

Total Time1 hr 5 minPrep15 minCook50 minServes6DifficultyEasy

Ingredients

cooking spray

3 spray(s)

uncooked acorn squash

3 medium

olive oil

2 tsp

uncooked onion(s)

1 medium, chopped (1 ½ cups)

minced garlic

2 tsp

ground cumin

¾ tsp, divided

table salt

½ tsp, divided

ground cinnamon

⅛ tsp, cinnamon

chickpeas

15 oz, rinsed and drained

water

¼ cup(s)

raisins

¼ cup(s), chopped

cilantro

¼ cup(s), chopped

fresh lemon juice

2 tsp

sliced almonds

2 Tbsp, toasted

Instructions

1. Preheat oven to 375°F. Coat a baking sheet with cooking spray;
2. Slice squash in half, stem to bottom; scoop out seeds. Place squash on prepared pan, cut sides-down; bake until tender, 50 minutes.
3. Meanwhile, while squash is baking, heat oil in a large nonstick over medium-high heat; add onions and cook, stirring frequently until onions are nice and golden, 8 minutes.
4. Stir in garlic, 1/2 tsp cumin, 1/4 tsp salt and cinnamon; cook, stirring until fragrant, 30 seconds. Stir in chickpeas, water and raisins; cook, stirring, until hot and raisins are soft, 2 minutes.
5. When squash is tender, remove from oven; flip squash over. Sprinkle hot squash with remaining 1/4 tsp each salt and cumin.
6. Stir cilantro and lemon juice into chickpea mixture; divide evenly between squash halves. Sprinkle each half with 1 tsp almonds; serve while hot.
7. Serving size: 1 filled squash half

Notes

Chopped fresh mint can be used in addition to, or instead of, cilantro. Garnish with fresh lemon zest, if desired.