Moroccan-Spiced Chickpea & Quinoa Stuffed Delicata Squash with Pomegranate & Pistachio Crunch

Ingredients

• 1 whole delicata squash, halved lengthwise, seeds scooped
• 0.75 cups cooked quinoa, prepared ahead or use quick-cook
• 0.75 cups canned chickpeas, drained and rinsed
• 2 tablespoons olive oil, divided
• 0.5 teaspoon ground cumin
• 0.25 teaspoon ground cinnamon
• 0.25 teaspoon ground ginger
• 0.25 teaspoon smoked paprika
• 3 whole dried apricots, chopped
• 2 tablespoons dried cranberries
• 0.25 cup pomegranate seeds, fresh
• 3 tablespoons roasted pistachios, unsalted, roughly chopped
• 2 tablespoons tahini
• 1 tablespoon lemon juice, fresh