Stuffed Butternut Squash
Ingredients
- 1 cup chickpeas
- 1/2 cup cooked (red) quinoa
- 1/2 cup pomegranate seeds
- 1/2 of a red onion
- 2 garlic cloves
- 2 large handful of fresh spinach
- juice of 1 lemon
- 1 tsp harissa seasoning (or more to taste)
- salt and pepper
Preparation
Preheat oven to 425 F (220 C)
Cut butternut squash in half, scoop out the seeds and put both pieces on a lined baking sheet (cut side up)
Bake for 45 to 60 minutes (depending on its size) until fork tender
Finely dice onion and garlic and sauté on medium heat with a splash of water until slightly browned and fragrant
Add chickpeas, spinach (chopped), quinoa, lemon juice, pomegranate seeds, harissa seasoning, salt and pepper (to taste). When butternut squash is done, take it out of the oven and let it cool down a bit to scoop out some of the flesh (but just enough to have space for the filling). Stuff with the chickpea mix and put it back in the oven for 5 minutes or just enjoy as it is