Turkish Walnut & Pomegranate Stuffed Acorn Squash with Crispy Chickpea Crumble

Ingredients

• 1 whole acorn squash, halved lengthwise, seeds removed
• 3/4 cup canned chickpeas, drained and patted dry
• 1/4 cup raw walnuts, roughly chopped
• 1/3 cup pomegranate seeds, fresh or frozen
• 3 tbsp fresh pomegranate juice, for drizzle
• 2 tbsp tahini, unsweetened
• 2 tbsp fresh mint leaves, finely chopped
• 2 tbsp fresh parsley, finely chopped
• 2 tbsp lemon juice, fresh
• 2 tbsp olive oil, divided
• 1/2 tsp ground cumin
• 1/4 tsp smoked paprika
• 2 whole garlic cloves, minced
• 2 tbsp pumpkin seeds, for garnish, toasted
• 1/4 tsp sea salt
• 1/8 tsp black pepper

Instructions

1. 1

   Preheat oven to 400°F. Brush acorn squash halves with 1 tbsp olive oil, season with salt and pepper. Place cut-side down on a baking sheet and roast for 25-30 minutes until fork-tender.

2. 2

   While squash roasts, heat remaining 1 tbsp olive oil in a skillet over medium-high heat. Add minced garlic and cook 30 seconds until fragrant.