Turkish Walnut & Pomegranate Stuffed Acorn Squash with Crispy Chickpea Crumble

Name: Turkish Walnut & Pomegranate Stuffed Acorn Squash with Crispy Chickpea Crumble
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 servings
Ingredients: 1 whole acorn squash; 0.75 cup canned chickpeas; 0.25 cup raw walnuts; 0.33 cup pomegranate seeds; 3 tbsp fresh pomegranate juice; 2 tbsp tahini; 2 tbsp fresh mint leaves; 2 tbsp fresh parsley; 2 tbsp lemon juice; 2 tbsp olive oil; 0.5 tsp ground cumin; 0.25 tsp smoked paprika; 2 whole garlic cloves; 2 tbsp pumpkin seeds; 0.25 tsp sea salt; 0.125 tsp black pepper

Prep 15 min · Cook 35 min · Serves 1 · medium

Vegan

Roasted acorn squash halves filled with a vibrant mixture of toasted walnuts, pomegranate seeds, fresh herbs, and crispy pan-fried chickpeas, finished with a tart pomegranate-tahini drizzle and toasted seeds

Ingredients

1 whole acorn squash
0.75 cup canned chickpeas
0.25 cup raw walnuts
Two cups of something delicious
A generous pinch of patience
The secret ingredient
A splash of good olive oil
Fresh herbs, chopped

Instructions

1
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
2
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
3
Preheat something, chop something else, and bring it all together the way only this recipe knows how.

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