Moroccan-Style Stuffed Acorn Squash

Quinoa, Fennel, Chickpeas and..... Squash? Yes, squash. Squash, squash, Squash! My fiance hates it, I love it.... so I had to make him love it too! Who would think squash with melted coconut sugar stuffed with turmeric, cumin seasoned stuffing would taste so good? Survey says, "this is one of the best meals I've ever had!" Mhm, he said best. Now we are both satisfied. With Fall approaching that just means MORE squash for my loves! :) Now who wants to make someone a squash-lover with this recipe?

Ingredients

1 ripe acorn squash, halved & seeded

2 tbs coconut sugar (or substitute)

3 tbs extra virgin olive oil

1 can of cooked garbanzo beans - or - 

16oz bag of dried garbanzo beans

4 stalks of fennel, chopped

1 cup uncooked quinoa

2 cups water (or vegetable broth)

2 cloves of garlic, minced

1 tsp cumin

1 tsp turmeric

sea salt to taste

What to do?

1. Preheat the oven to 350 degrees F (or 175 degrees C). 

2. Place the acorn halves cut side down. Bake for 30 minutes. 

3. While the acorn squash is cooking prep the stuffing by cutting up the garlic and fennel. 

4. Put the quinoa with 2 cups of water or broth on the stove over high heat until the water comes to a boil. Once it comes to a boil set the timer for 15 minutes and simmer. Quinoa will be fluffy when done.

5. Add 2 tbs of olive oil to a skillet over medium heat, stir in the garlic and fennel. Saute for about 5 minutes, then add the garbanzo beans and spices.

6. In a small skillet melt the 2 tbs of coconut sugar in with the 1 tbs of olive oil over low heat. This mixture will be sticky. Keep over low heat until the squash is done.

7. Add the cooked quinoa to the stuffing mix and set over low heat.

8. When the squash is done baking, turn off the oven and smother the squash in the olive oil coconut sugar mix. 

9. Now you can stuff your squash. There will be extra stuffing, so enjoy!