Pumpkin-Pie Acorn Squash with Roasted Chickpeas
Roasted Chickpeas
Ingredients
1 can chickpeas rinsed and drained
EVOO spray
Pinch cayenne pepper
Pumpkin pie spice, to taste
2 packets Splenda or 1 Tbsp organic brown sugar
Directions
1. Mix everything in a bowl. Bake 450 degrees. Start checking at 30 minutes to make sure they don't burn.
Pumpkin-Pie Acorn Squash
Ingredients
1 Acorn squash, halved, seeded, holes poked over top
Water
1/2 cup apple juice (optional)
¼ cup pumpkin puree
2 Tbsp apricot preserves, divided
1 tsp pumpkin butter
Pumpkin pie spice, to taste
Cayenne pepper, to taste
Pinch Sea Salt
EVOO spray
Directions
1. Place the acorn squash, cut side down in a microwave safe dish. Pour water until about 1/2 inch of the bottom is covered and add the apple juice. Microwave on high for 12 minutes.
2. Mix pumpkin puree and 1 Tbsp apricot preserves through the cayenne pepper.
3. Stuff the acorn squash with the puree mixture.
4. Top with the remaining 1 Tbsp apricot preserves, additional pumpkin pie spice, to taste, pinch of salt and EVOO spray.
5. Broil on high for 7 minutes.
6. Top with crunchy chickpeas and serve immediately.
