Ingredients

The following ingredients have 4 Servings
  • 2 medium acorn squash (sliced in half and seeds removed)
  • 3 tablespoons olive oil (divided)
  • 1/2 teaspoon salt (plus extra for seasoning the filling)
  • 1/4 teaspoon black pepper (plus extra for seasoning the filling)
  • 1 large yellow onion (diced)
  • 3 cups mixed mushrooms (roughly chopped)
  • 2 cups cooked chickpeas or 1 (15-ounce can chickpeas, drained and rinsed)
  • 1 1/2 tablespoons low-sodium tamari
  • 1/2 teaspoon crushed red pepper flakes
  • 3 tablespoons fresh sage (cut into strips)

Instruction

  • Preheat the oven to 425°F.
  • Drizzle 1 tablespoon of olive oil over the cut sides of the squash halves and sprinkle each with salt and pepper. Place squash cut side down on a baking sheet and bake in the oven until fork tender, 35-45 minutes (time will vary depending on the size of your squash).
  • Meanwhile, heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the onion and cook until it begins to soften, about 5 minutes. Stir in the mushrooms and cook until they release their liquid and the liquid evaporates, about 8 minutes. Stir in chickpeas, tamari and crushed red pepper flakes. Cook, stirring occasionally, for 2 minutes more, then season with salt and pepper to taste.
  • Remove the squash from the oven and switch your oven to the broil setting. Divide the chickpea mixture between the squash halves and drizzle with remaining 1 tablespoon olive oil. Place under the broiler until golden, about 2 minutes. Divide the fresh sage onto each squash half and serve.