8/13/2019 Stuffed Acorn Squash With Chickpeas and Pesto

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Stuffed acorn squash with chickpeas and pesto

1 Acorn Squash

1/2 cup + 1 tablespoon Extra Virgin Olie Oil! diided

1 can "hickpeas! no salt added

1/2 cup #resh $asil! tightl% packed

1 cloe garlic

1/& teaspoon salt1/& teaspoon pepper

'reheat oer to ()* On a pre,greased baking sheet! place the whole acorn squash and bake for 2)

-inutes! until tender

.e-oe squash fro- oen and er% carefull% it0s hot cut it in half and scoop out the seeds wash and

roast separatel% or discard 3ri44le squash hales with 1/& cup of the olie oil and return to baking sheet

cut,side down for an additional &) -inutes

3rain and rinse the chickpeas before placing in a saut5 pan! oer -ediu- heat with 1 tablespoon of the

olie oil Stir regularl% until -ost of the liquid has absorbed and the chickpeas are hot throughout

approxi-atel% 1* -inutes

6n a s-all food processor! co-bine the basil! re-aining olie oil! garlic and salt until a pesto,consistenc% is

achieed

3iide the chickpeas between the acorn squash hales and top with the basil pesto Sere i--ediatel%