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
- Preheat oven to 375°F. Coat a baking sheet with cooking spray;
- Slice squash in half, stem to bottom; scoop out seeds. Place squash on prepared pan, cut sides-down; bake until tender, 50 minutes.
- 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.
- 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.
- When squash is tender, remove from oven; flip squash over. Sprinkle hot squash with remaining 1/4 tsp each salt and cumin.
- Stir cilantro and lemon juice into chickpea mixture; divide evenly between squash halves. Sprinkle each half with 1 tsp almonds; serve while hot.
- 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.
