Ingredients

The following ingredients have 4 Servings
  • 3 spray(s) Olive oil cooking spray
  • 3 medium Uncooked acorn squash
  • 2 tsp(s) Olive oil
  • 1 medium Uncooked onion(s) chopped (1 ½ cups)
  • 2 tsp(s) Minced garlic
  • 0.75 tsp(s) Ground cumin divided
  • 0.5 tsp(s) Table salt divided
  • 0.125 tsp(s) Ground cinnamon
  • 15 oz Canned drained chickpeas rinsed
  • 0.25 cup(s) Water
  • 0.25 cup(s) Raisins chopped
  • 0.25 cup(s) Cilantro chopped
  • 2 tsp(s) Fresh lemon juice
  • 2 tbsp(s) Sliced almonds toasted

Instruction

  • 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