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

Ingredients

• 1 whole delicata squash, halved lengthwise, seeds scooped
• 3/4 cups cooked quinoa, prepared ahead or use quick-cook
• 3/4 cups canned chickpeas, drained and rinsed
• 2 tablespoons olive oil, divided
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon smoked paprika
• 3 whole dried apricots, chopped
• 2 tablespoons dried cranberries
• 1/4 cup pomegranate seeds, fresh
• 3 tablespoons roasted pistachios, unsalted, roughly chopped
• 2 tablespoons tahini
• 1 tablespoon lemon juice, fresh
• 2 tablespoons water, for tahini sauce
• 2 whole garlic cloves, minced, divided
• 1/2 teaspoon sea salt, divided
• 1 pinch black pepper, to taste
• 1 tablespoon fresh cilantro, chopped, optional garnish

Instructions

1. 1

   Preheat oven to 400°F. Brush delicata squash halves with 1 tablespoon olive oil, season lightly with salt and pepper. Place cut-side down on a baking sheet and roast for 20 minutes.

2. 2

   While squash roasts, heat remaining 1 tablespoon olive oil in a skillet over medium heat. Add half the minced garlic and cook for 30 seconds until fragrant.