Chickpea “Chicken” Salad Stuffed Acorn Squash (VG/GF)
Chickpea “Chicken” Salad Stuffed Acorn Squash (VG/GF)
Servings Prep Time
2People 15Minutes
Cook Time
70Minutes
Servings Prep Time
2People 15Minutes
Cook Time
70Minutes
Ingredients
Instructions
  1. Preheat oven to 375 degrees F.
  2. Trim bottoms of half so they sit evenly on a flat surface.
  3. Put squash halves, cut side up in a baking dish. Brush with the ghee and olive oil. Sprinkle with 1 tsp of the Brag’s 24 spice blend, salt and pepper.
  4. Bake 1 hour and 10 minutes.
  5. While the squash is cooking, in a large mixing bowl add chickpeas, celery, cranberries, veganaise, 1 tbsp tarragon, Brag’s 24 spice, salt and pepper.
  6. Mix gently until totally incorporated.
  7. Refrigerate at least 30 minutes.
  8. When squash is finished baking, fill each half with a mound of the chickpea salad.
  9. Top with pumpkin seeds and 1 tsp tarragon. Enjoy!