Moroccan-Spiced Chickpea & Farro Stuffed Acorn Squash with Pomegranate-Tahini Drizzle

Name: Moroccan-Spiced Chickpea & Farro Stuffed Acorn Squash with Pomegranate-Tahini Drizzle
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 1 servings
Ingredients: 1 whole acorn squash; 0.75 cups cooked chickpeas; 0.5 cups cooked farro; 0.25 cups dried apricots; 0.25 cup sliced almonds; 0.25 cup red onion; 0.5 tsp cumin; 0.25 tsp cinnamon; 0.25 tsp ginger; 0.25 tsp turmeric; 2 tbsp tahini; 2 tbsp pomegranate juice; 1 tbsp lemon juice; 1 clove garlic; 2 tbsp olive oil; 1 tsp maple syrup; 0.5 tsp sea salt; 0.25 tsp black pepper; 2 tbsp pomegranate seeds; 1 tbsp fresh cilantro

Prep 12 min · Cook 28 min · Serves 1 · medium

Vegan

Roasted acorn squash halves filled with a fragrant mixture of spiced chickpeas, nutty farro, dried apricots, and toasted almonds, finished with a creamy pomegranate-tahini sauce. A North African-inspired dinner that's both elegant and satisfying.

Ingredients

1 whole acorn squash
0.75 cups cooked chickpeas
0.5 cups cooked farro
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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