Chickpea Stuffed Butternut Squash

Ingredients

• 1 medium sized butternut squash
• 2 cups boiled/ canned chickpeas
• 1 onion
• 1 cube vegetable stock
• 1 tsp garlic powder You can also use finely chopped garlic cloves
• 1 tsp chili powder adjust the quantity as per taste
• 1 Tbsp red chili flakes
• 1 tsp roasted cumin powder
• 1 tsp dry thyme
• 1 Tbsp dry oregano
• Black pepper as per taste
• 2 Tbsp vegan cheese of your choice optional
• 1 Tbsp lemon juice
• 2 Tbsp olive oil
• Salt as per taste

Method

1. Cut the butternut squash in half, lengthwise. Scoop out the seeds. Drizzle some olive oil, red chili powder, and place them on a baking tray with flesh side down. Bake in a pre-heated oven for around 45 minutes at 200C / 390F or until the flesh is soft.
2. Once done, take out the butternut squash from the oven and let it reach a manageable temperature. Scoop out the flesh, leaving around half an inch margin on all sides.
3. Heat around 1 Tbsp of olive oil in a pan and add chopped onions to it. When the onion starts turning brown add in the vegetable stock cube and saute for around 1-2 minutes. Next, add in the chickpeas, butternut squash scooped out in the above step, salt, and all the spices. Cook for around 5 minutes. Switch off the gas and add in the lemon juice.
4. Fill in the butternut squash cavity with chickpea stuffing. Garnish with vegan cheese (if using), chili flakes and thyme. Bake for another 10 minutes at 200C / 390F.
5. Serve and enjoy!

Recipe & Image by www.greenbowl2soul.com