Moroccan Chickpea-Stuffed Acorn Squash

This is a great side dish for chicken, pork or lamb. Or serve it as a stand-alone vegetarian meal. The sweetness of raisins and touch of cinnamon make the flavors of this simple dish memorable.

Ingredients

Cooking spray
3 uncooked medium acorn squash
2 tsp olive oil
11/2 cups chopped onion
2 tsp. minced garlic
3/4 tsp. cumin, divided
1/2 tsp. salt
1/8 tsp. cinnamon
1 (15 ounce) can chickpeas (garbanzo beans), rinsed and drained
1/4 cup water
1/4 cup golden raisins
2 tsp. fresh lime juice
2 Tablespoons sliced toasted almonds

Instructions

Preheat oven to 375 degrees. Spray a baking sheet with cooking spray.
Slice squash in half, stem to bottom; scoop out seeds.
Place the squash halves on the prepared pan, cut sides down. Bake until tender, about 45 minutes.
Meanwhile, heat oil in skillet over medium-high heat. Add onions and cook, stirring frequently, until soft and golden, about 8 minutes.
Stir in garlic, 1/2 tsp. cumin, 1/4 tsp. salt and cinnamon. Cook, stirring, until fragrant, about 30 seconds. Stir in chickpeas, water and raisins. Cook, stirring occasionally, until heated through and raisins are soft.
When squash is tender, remove from oven. Flip squash over. Sprinkle with remaining 1/4 tsp salt and 1/4 tsp cumin.
Stir lime juice into chickpea mixture. Divide evenly among squash halves. Sprinkle each with 1 tsp almonds. Serve hot.

(WW - 2 points)