Ingredients
– 1 medium acorn squash
– 400 g canned chickpeas
– 2 tablespoons olive oil
– 1 teaspoon cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 1 cup fresh parsley
– 1 garlic clove
– 2 tablespoons red wine vinegar
– 2 tablespoons water
Method
1. Preheat your oven to 200°C.
2. Cut the acorn squash in half and scoop out the seeds. Brush the insides with olive oil. Season with salt and pepper.
3. Place the squash halves cut-side down on a baking tray and roast for 30 minutes.
4. While the squash is baking, prepare the chimichurri. Combine parsley, garlic, vinegar, water, and a pinch of salt in a bowl. Mix well.
5. After 30 minutes, take the squash out and fill each half with chickpeas, cumin, and smoked paprika. Return to the oven and bake for an additional 10 minutes.
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