Moroccan Chickpea-Stuffed Acorn Squash
(from BearNakedBaker’s recipe box)
5 points 1/2 squash. Chopped fresh mint can be used in addition to, or instead of, cilantro. Garnish with fresh lemon zest, if desired.
Source: BNB/WW
Prep time: 15 minutes
Cook time: 60 minutes
Serves 2 people
Categories: dinner
Ingredients
- cooking spray 3 sprays
- uncooked acorn squash 1 medium
- olive oil 1 tsp
- uncooked onion(s) 1 medium, chopped (1 cup)
- minced garlic 2 tsp
- ground cumin 3⁄4 tsp, divided
- table salt 1⁄2 tsp, divided
- ground cinnamon 1⁄8 tsp
- chickpeas 15 oz, rinsed and drained
- water 1⁄4 cup(s)
- raisins 1⁄8 cup(s), chopped
- cilantro 1⁄4 cup(s), chopped
- fresh lemon juice 2 tsp
- sliced almonds 2 Tbsp, toasted
- uncooked 99% fat-free ground turkey breast 4 oz
- canned diced tomatoes 1⁄2 cup(s)
Directions
-
Preheat oven to 375°F. Coat a baking sheet with cooking spray;
-
Slice squash in half, stem to bottom; scoop out seeds. Place squash on prepared pan, cut sides-down; bake until tender, 50 minutes.
-
Meanwhile, while squash is baking, heat oil in a large nonstick over medium-high heat; add onions and cook, stirring frequently until onions are nice and golden, 8 minutes.
-
Stir in garlic, 1/2 tsp cumin, 1/4 tsp salt and cinnamon; cook, stirring until fragrant, 30 seconds. Stir in chickpeas, water and raisins; cook, stirring, until hot and raisins are soft, 2 minutes.
-
When squash is tender, remove from oven; flip squash over. Sprinkle hot squash with remaining 1/4 tsp each salt and cumin.
-
Stir cilantro and lemon juice into chickpea mixture; divide evenly between squash halves. Sprinkle each half with 1 tsp almonds; serve while hot.
-
Serving size: 1 filled squash half