Ingredients:

  • 2 medium acorn squash, halved lengthwise and seeds removed (approx. 3 lbs / 1.36 kg)
  • 2 tbsp extra-virgin olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1 cup uncooked long-grain white rice or quinoa
  • 1 tbsp extra-virgin olive oil
  • 1 medium yellow onion, finely diced (approx. 150g)
  • 3 cloves garlic, minced (approx. 9g)
  • 1 can (15 oz / 425g) chickpeas, drained and rinsed
  • 1 cup dried cranberries or pomegranate seeds
  • 1/2 cup pine nuts, toasted
  • 1 cup crumbled feta cheese
  • 2 cups vegetable broth
  • 1 tbsp lemon juice

Instructions:

  1. Preheat oven to 400°F (200°C). Brush the cut sides of the acorn squash with olive oil and season with salt and pepper. Place them cut-side down on a rimmed baking sheet and roast for 25–30 minutes until the skin is matte and the flesh is tender.
  2. While the squash is roasting, heat 1 tablespoon of olive oil in a skillet over medium heat. Sauté the diced onion and minced garlic until translucent and fragrant.
  3. Stir in the uncooked rice or quinoa, stirring for 2 minutes until the grains smell nutty.
  4. Pour in the vegetable broth and simmer, covered, until the liquid is fully absorbed.
  5. Stir the chickpeas, dried cranberries (or pomegranate seeds), toasted pine nuts, and lemon juice into the rice mixture.
  6. Flip the roasted squash halves over. Scoop out a small amount of the center flesh to enlarge the bowl and stir that flesh back into the filling.
  7. Heap the filling into the squash halves, top with crumbled feta cheese, and broil until the cheese is bubbling and gold.