Acorn Squash with Chickpea Filling

Acorn squash is available in supermarkets all year round. It is easy to cut and cook too. The acorn squash is slightly sweet and is very tender when baked. For todays's recipe, I decided to pair the squash with chickpeas, great choice.

Ingredients:

1 acorn squash
1 cup of cooked chickpeas
1/2 cup minced celery
1 tbsp butter
2 tbsp brown sugar
1/4 diced red onion
2 minced cloves garlic
1 tbsp olive oil
1 tbsp minced parsley
Salt and pepper to taste

Method:

Cut squash in half and bake with cut side down at 425 for about 45 minutes. Remove from oven and set aside. In a pot combine brown sugar and butter and melt over medium heat. Pour over squash and set aside.

In a frying pan, add olive oil, garlic, onions, celery, chickpeas, salt, pepper and parsley. Cook for about 5 minutes and pour over squash. Garnish with a bit of parsley and serve.

Serves 2

Enjoy!