recipe WEDNESDAY:Chickpea Stuffed Acorn Squash

Chickpea Stuffed Acorn Squash

2 medium acorn squash, sliced

3 tbsp olive oil

sea salt and pepper, to taste

3c chopped mushrooms

2c cooked chickpeas

1 tbsp tamari

1/2 tsp crushed red pepper flakes

handful fresh sage, cut into strips

Heat oven to 425°F. Drizzle 1 tablespoon of olive oil over the cut sides of the squash halves and season with salt and pepper. Place squash cut side down and bake until fork tender, about 40 minutes. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add mushrooms and cook until they are tender. Stir in chickpeas, tamari and crushed red pepper flakes. Cook, stirring occasionally, for 2 minutes more, then season with salt and pepper to taste. Remove the squash from the oven and switch your oven to the broil. Divide the chickpea mixture between the squash halves and drizzle with remaining 1 tablespoon olive oil. Place under the broiler until golden, about 2 minutes. Divide the fresh sage onto each squash half and serve.