Roasted Acorn Squash with Chickpea and Veggie filling

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This is the first year that I’ve got into the squash craze. Why did it take me 20 years?! That’s a question I’ll never know the answer to, sadly.

But it’s better to start late than never, right!? And this is me advising you to start now if you never adventured into the squash section of your supermarket. Do it. It’s a good time!!

Anyways, as you know I’m all about quick, easy, and creative cooking. I’m a huge supporter of doing what you want and how you want. And I’m here with this recipe to help you spark that creativity!

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Roasted Acorn Squash with Chickpea and Veggie filling

serves 2

1 acorn squash
1/2 cup chickpeas
1/2 cup fresh or frozen veggies of your choice
3 teaspoons basil
2 teaspoons curry powder
olive oil
fresh greens (optional)
sunflower seeds (optional)

Preheat your oven to 400 degrees. Wash and cut your acorn squash. Scoop out all of the seeds. Place both halves of the squash in a baking pan. Coat with olive oil. Bake for 45-60 minutes, until edges of squash begin to brown. You don’t want to undercook them, that’s no fun!

While the acorn squash is cooking, prepare your filling. This is where you can let your creativity come into play. I grilled my chickpeas and veggies. But you could do anything you please with any veggies as well! I used chickpeas, carrots, edamame, green beans, and asparagus just to give you some ideas.

Once your veggies are done place them in a bowl and add basil and curry powder, stir enough to distribute thoroughly.

After acorn squash is finished, remove from oven and fill with your chickpea, veggie mixture. You can serve this on a bed of greens and top with sunflower seeds or you can just eat it as is. It’s your choice and that’s what makes it great!

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