It Doesn’t Get More Fall Than This?MAPLE CHICKPEA STUFF

It doesn’t get more fall than this?MAPLE CHICKPEA STUFFED ACORN SQUASH with Brussel sprouts, cranberries, pistachios & spinach ???

I love getting all different types of squash in the fall/winter but what I don’t like is the cutting part ?I’m always afraid I will cut my hand or something, especially with a spaghetti squash! Luckily it hasn’t happened yet ?

Stuffed squashes are so versatile & easy to make, to jazz up a meal! I have been loving this combo for a few years now so thought I share. Here is what you will need??

2 small/medium size acorn squash
1/2 tsp cinnamon
14 oz brussel sprouts chopped
1 shallot diced
2 big handfuls of spinach
1/2 can of chickpeas
1/4 cup pistachios
1/4 cup cranberries (I like to soak them with warm water before adding to get them plump)
1/2 tsp ground turmeric
2 heaping tbsp spicy mustard @primalkitchenfoods
2 tbsp maple syrup

Preheat oven to 400 & line a baking pan with parchment paper. Cut the squashes horizontally & try to cut the rings evenly as much as possible. Brush them on both sides with olive oil ,cinnamon, sea salt & cook for 25 min turning half-way though. Sauté shallot in a large skillet on medium with 2 tbsp olive oil for 5 min. Add chopped Brussels & cook until they get browned. Add spices & mustard cook for a few min. Add chickpeas & spinach, cook until the spinach is almost wilted. Combine 1 tbsp of the maple syrup then Fill the acorn squash with the mixture until it’s nice & stuffed, put in the oven for about 5-7 min more. Garnish with fresh thyme & drizzle with the leftover maple syrup on top. Scoop up with a spatula & plate it!
Enjoy & Happy Thursday ???

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