Stuffed acorn squash with chickpeas and pesto

Stuffed acorn squash with chickpeas and pesto

Ingredients:

- 1 Acorn Squash

- 1/2 cup + 1 tablespoon Extra Virgin Olive Oil, divided

- 1 can Chickpeas, no salt added

- 1/2 cup Fresh Basil, tightly packed

- 1 clove garlic

- 1/4 teaspoon salt

- 1/4 teaspoon pepper

Instructions:

1. Preheat the oven to 350 degrees. Place the whole acorn squash on a pre-greased baking sheet and bake for 25 minutes until it's tender.

2. Carefully remove the squash from the oven and cut it in half, scooping out the seeds. You can either wash and roast the seeds separately or discard them.

3. Drizzle the squash halves with 1/4 cup of the olive oil and place them cut-side down on the baking sheet. Bake for an additional 45 minutes.

4. While the squash is baking, drain and rinse the chickpeas. In a sauté pan over medium heat, add 1 tablespoon of olive oil and the chickpeas. Stir regularly until most of the liquid has absorbed and the chickpeas are hot throughout (about 10 minutes).

5. In a small food processor, combine the basil, remaining olive oil, garlic, salt, and pepper. Process until you achieve a pesto-consistency.

6. Once the squash is done baking, divide the sautéed chickpeas between the acorn squash halves. Top them off with the basil pesto.

7. Serve immediately and enjoy!