Moroccan-Spiced Chickpea & Quinoa Stuffed Delicata Squash with Pomegranate & Pistachio Crunch

Name: Moroccan-Spiced Chickpea & Quinoa Stuffed Delicata Squash with Pomegranate & Pistachio Crunch
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 servings
Ingredients: 1 whole delicata squash; 0.75 cups cooked quinoa; 0.75 cups canned chickpeas; 2 tablespoons olive oil; 0.5 teaspoon ground cumin; 0.25 teaspoon ground cinnamon; 0.25 teaspoon ground ginger; 0.25 teaspoon smoked paprika; 3 whole dried apricots; 2 tablespoons dried cranberries; 0.25 cup pomegranate seeds; 3 tablespoons roasted pistachios; 2 tablespoons tahini; 1 tablespoon lemon juice; 2 tablespoons water; 2 whole garlic cloves; 0.5 teaspoon sea salt; 1 pinch black pepper; 1 tablespoon fresh cilantro

Prep 15 min · Cook 30 min · Serves 2 · medium

Vegan

Roasted delicata squash halves filled with a fragrant Moroccan-spiced chickpea and quinoa mixture, topped with tart pomegranate seeds, toasted pistachios, and a drizzle of tahini-lemon sauce. A show-stopping dinner that balances warming spices with bright, jewel-like garnishes.

Ingredients

1 whole delicata squash
0.75 cups cooked quinoa
0.75 cups canned chickpeas
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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