Moroccan-Spiced Chickpea & Bulgur Stuffed Acorn Squash with Pomegranate Glaze

Name: Moroccan-Spiced Chickpea & Bulgur Stuffed Acorn Squash with Pomegranate Glaze
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 servings
Ingredients: 1 whole acorn squash; 0.75 cup cooked chickpeas; 0.5 cup bulgur wheat; 0.75 cup vegetable broth; 0.33 cup pomegranate juice; 3 whole pitted dates; 0.5 tsp ground cumin; 0.25 tsp ground cinnamon; 0.25 tsp ground ginger; 0.25 tsp turmeric; 1 whole garlic clove; 0.5 whole shallot; 1 tbsp olive oil; 0.25 cup sliced almonds; 1 tbsp fresh mint; 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 fragrant Moroccan-spiced chickpea and bulgur mixture, topped with a tangy pomegranate-date glaze and toasted almonds. A stunning, warming dinner with North African flavors.

Ingredients

1 whole acorn squash
0.75 cup cooked chickpeas
0.5 cup bulgur wheat
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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