Stuffed acorn squash with chickpeas and pesto

Stuffed acorn squash with chickpeas and pesto

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
Preheat over to 350. On a pre-greased baking sheet, place the whole acorn squash and bake for 25
minutes, until tender.
Remove squash from oven and very carefully (it’s hot!) cut it in half and scoop out the seeds (wash and roast separately or discard). Drizzle squash halves with 1/4 cup of the olive oil and return to baking sheet cut-side down for an additional 45 minutes.
Drain and rinse the chickpeas before placing in a sauté pan, over medium heat with 1 tablespoon of the olive oil. Stir regularly until most of the liquid has absorbed and the chickpeas are hot throughout
(approximately 10 minutes).
In a small food processor, combine the basil, remaining olive oil, garlic and salt until a pesto-consistency is achieved.
Divide the chickpeas between the acorn squash halves and top with the basil pesto. Serve immediately.