Moroccan chickpea-stuffed acorn squash
2
Points®
Total time: 1 hr 5 min • Prep: 15 min • Cook: 50 min • Serves: 6 • Difficulty: Easy
Here’s a super side dish for roasted poultry, beef, pork or lamb.
Ingredients
Olive oil cooking spray
3 spray(s)
Uncooked acorn squash
3 medium
Olive oil
2 tsp(s)
Onion
1 medium, chopped (1 ½ cups)
Minced garlic
2 tsp(s)
Ground cumin
¾ tsp(s), divided
Table salt
½ tsp(s), divided
Ground cinnamon
⅛ tsp(s)
Canned drained chickpeas
15 oz, rinsed
Water
¼ cup(s)
Raisins
¼ cup(s), chopped
Cilantro
¼ cup(s), chopped
Fresh lemon juice
2 tsp(s)
Sliced almonds
2 tbsp(s), 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
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