Turkish-Spiced Chickpea & Bulgur Stuffed Acorn Squash with Pomegranate-Walnut Crunch
Prep 12 min · Cook 28 min · Serves 1 · medium
Roasted acorn squash halves filled with a warm, aromatic mixture of spiced chickpeas, herbed bulgur, dried cranberries, and toasted walnuts, topped with a tart pomegranate molasses drizzle and fresh cilantro. A stunning presentation with Middle Eastern flavors.
Ingredients
- 1 whole acorn squash, halved lengthwise, seeds scooped
- 0.75 cup canned chickpeas, drained and rinsed
- 0.5 cup bulgur wheat, uncooked
- 0.75 cup vegetable broth, low-sodium
- 0.25 cup walnuts, chopped
- 3 tablespoon dried cranberries, unsweetened
- 1.5 tablespoon pomegranate molasses, concentrated tart syrup
- 1.5 tablespoon olive oil, divided
- 0.5 teaspoon ground cumin
- 0.25 teaspoon ground cinnamon
- 0.25 teaspoon smoked paprika
- 0.25 teaspoon dried oregano
- 1 clove garlic, minced
- 0.25 cup onion
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