Posted on

Moroccan Chickpea-Stuffed Acorn Squash

As I have mentioned I have been taking a cooking class for professional certification in Whole Food Plant Based Cooking. One assignment was called the black box, kind of like the show Chopped. We had to use some greens a starchy vegetable and then whatever else we wanted. This is what I cam up with. It was so good I thought I would share it with you.

Note: This recipe is for 2, but it can be multiplied easily to feed more people.

  • 1 acorn squash, sliced in half with the seeds scooped out
  • 1/2 c onion, finely diced
  • 1 tsp garlic, minced
  • 1/8 tsp cumin, ground
  • pinch cinnamon, ground
  • 1 c chickpeas, rinsed drained
  • 1/4 c vegetable broth + more sautéing
  • 2 tbsp cranberries, dried
  • 5 oz. baby spinach, stems removed
  • 2 tbsp cilantro, fresh, chopped
  • 1 tbsp sliced almonds, toasted

Preheat oven to 375 degrees. Line baking sheet with a silicone mat or parchment paper.

Place squash on prepared pan, cut sides-down. Bake until tender, about 40-50 minutes.

Meanwhile, while the squash is roasting add onions to a large dutch oven over medium heat. Cook onions until they are golden. Add vegetable broth as needed to sauté onion.

Stir in garlic, cumin and cinnamon. Work spices into onions. Cook until fragrant. Stir in chickpeas. Coat chickpeas with onion mixture. Add cranberries and vegetable broth. Cook until cranberries have plumped.

Add the spinach by the handfuls. As the spinach begins to wilt add another handful, until the spinach is wilted. When all the spinach is wilted, stir in the lemon juice.

Fill the acorn squash with the chickpea mixture. Garnish with the fresh cilantro and toasted almonds.

DSC_0048 63

Serve. Eat. Enjoy.

DSC_0049

.