Moroccan-Spiced Chickpea & Farro Stuffed Acorn Squash with Pomegranate-Tahini Drizzle
Prep 12 min · Cook 28 min · Serves 1 · medium
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, halved lengthwise, seeds removed
- 0.75 cups cooked chickpeas, canned or home-cooked, drained
- 0.5 cups cooked farro, cooled
- 0.25 cups dried apricots, diced
- 0.25 cup sliced almonds, toasted
- 0.25 cup red onion, finely diced
- 0.5 tsp cumin, ground
- 0.25 tsp cinnamon, ground
- 0.25 tsp ginger, ground
- 0.25 tsp turmeric, ground
- 2 tbsp tahini, raw
- 2 tbsp pomegranate juice, pure
- 1 tbsp lemon juice, fresh
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