Turkish-Spiced Chickpea & Bulgur Stuffed Acorn Squash with Pomegranate-Walnut Crunch

Ingredients

• 1 whole acorn squash, halved lengthwise, seeds scooped
• 3/4 cup canned chickpeas, drained and rinsed
• 1/2 cup bulgur wheat, uncooked
• 3/4 cup vegetable broth, low-sodium
• 1/4 cup walnuts, chopped
• 3 tablespoon dried cranberries, unsweetened
• 1 1/2 tablespoon pomegranate molasses, concentrated tart syrup
• 1 1/2 tablespoon olive oil, divided
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon dried oregano
• 1 clove garlic, minced
• 1/4 cup onion, finely diced
• 2 tablespoon fresh cilantro, chopped
• 1/4 teaspoon sea salt
• 1/8 teaspoon black pepper

Instructions

1. 1

   Preheat oven to 400°F. Brush acorn squash halves with 1/2 tablespoon olive oil, season with salt and pepper. Place cut-side down on baking sheet. Roast for 25 minutes.

2. 2

   While squash roasts, heat 1 tablespoon olive oil in a small saucepan over medium heat. Sauté minced garlic and diced onion for 2 minutes until fragrant.