Stuffed acorn squash
with rice, chickpeas, orange, dried cranberries, parmesan and thyme
Ingredients
- Acorn Squash
- Basmati Rice
- Chickpeas
- Orange(s)
- Dried Cranberries
- Vegetable Broth Cube(s)
- Thyme
- Grana Padano Cheese
- Baby Spinach
- Spice Mix (garlic powder,cumin powder,cinnamon powder)
Necessary elements
pot, sheet pan, bowl, strainer
1. Preheat the oven at 425°F. Cut the squash in two and remove all the seeds. Trim both ends of the squash so it can stand upright. Drizzle the inside of the squash with some oil, salt and pepper. Put the flesh side on a lined sheet pan. Bake in the oven for 25- 30 minutes.
2. Bring a pot with 1 2P | 1.5 3P cups of water and the broth cube to a boil. Pour the rice, cover and cook over low heat for 8-10 minutes.
3. Peel the orange and cut into cubes. Chop the spinach. Drain and rinse the chickpeas.
4. Mix the rice with the orange, spinach, cranberries, spices, chickpeas and thyme. Add salt and pepper to taste.
5. When the squash is ready, flip it and fill the inside with the rice mixture. Add the parmesan on top. Bake in the oven for 5 minutes.
6. Serve the squash. Add a drizzle of oil and some black pepper to taste. Bon appétit!