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

Ingredients

• 1 whole acorn squash, halved lengthwise, seeds removed
• 3/4 cups cooked chickpeas, canned or home-cooked, drained
• 1/2 cups cooked farro, cooled
• 1/4 cups dried apricots, diced
• 1/4 cup sliced almonds, toasted
• 1/4 cup red onion, finely diced
• 1/2 tsp cumin, ground
• 1/4 tsp cinnamon, ground
• 1/4 tsp ginger, ground
• 1/4 tsp turmeric, ground
• 2 tbsp tahini, raw
• 2 tbsp pomegranate juice, pure
• 1 tbsp lemon juice, fresh
• 1 clove garlic, minced
• 2 tbsp olive oil, divided
• 1 tsp maple syrup
• 1/2 tsp sea salt, divided
• 1/4 tsp black pepper
• 2 tbsp pomegranate seeds, for garnish
• 1 tbsp fresh cilantro, chopped, for garnish

Instructions

1. 1

   Preheat oven to 400°F. Brush acorn squash halves with 1/2 tbsp olive oil, season with salt and pepper. Place cut-side down on a baking sheet and roast for 35-40 minutes until fork-tender.

2. 2

   Meanwhile, heat remaining 1 1/2 tbsp olive oil in a skillet over medium heat. Sauté diced red onion for 3-4 minutes until softened.