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

Ingredients

• 1 whole acorn squash, halved and seeds removed
• 3/4 cup cooked chickpeas, canned or cooked
• 1/2 cup bulgur wheat, uncooked
• 3/4 cup vegetable broth, for bulgur
• 1/3 cup pomegranate juice, unsweetened
• 3 whole pitted dates, chopped
• 1/2 tsp ground cumin
• 1/4 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp turmeric
• 1 whole garlic clove, minced
• 1/2 whole shallot, minced
• 1 tbsp olive oil, divided
• 1/4 cup sliced almonds, toasted
• 1 tbsp fresh mint, chopped
• 1/4 tsp sea salt
• 1/8 tsp black pepper

Instructions

1. 1

   Preheat oven to 400°F. Brush acorn squash halves with 1/2 tbsp olive oil, sprinkle with salt and pepper. Place cut-side down on baking sheet and roast for 25 minutes.

2. 2

   While squash roasts, heat 1/2 tbsp olive oil in a pan. Sauté minced shallot and garlic for 2 minutes until fragrant.