Loaded acorn squash bowl
ingredients
10 large acorn squash
2 1/4 cups olive oil (divided as 1.25 cups for squash and 1 cup for chickpeas, plus 1 cup for rice)
2/3 cup salt (plus additional for seasoning to taste)
6 cups chickpeas
5 tablespoons salt (for chickpeas)
2 1/2 tablespoons paprika
5 tablespoons black pepper (plus additional for seasoning to taste)
10 cups cooked long grain and wild rice mix
3/4 cup small diced red onion
3/4 cup small diced red bell pepper
3/4 cup small diced green bell pepper
3/4 cup small diced yellow bell pepper
3/4 cup dried cranberries
3/4 cup roasted, salted pumpkin seeds
5 tablespoons minced garlic
1 1/3 cups honey
3/4 cup white wine vinegar
preparation
1. Cut acorn squash in half and hollow out. Place on a sheet tray and drizzle each half with 2 tablespoons of olive oil and 1 tablespoon of salt. Roast in a convection oven at 350°F for 20 minutes. Drain and rinse chickpeas. Toss in olive oil and seasoning, and place on a sheet tray. Roast in a convection oven at 350°F for 15 to 20 minutes.
2. Heat oil in a sauté pan. Add onions, peppers, and garlic. Sauté for 5 minutes. Add rice, cranberries, and pumpkin seeds. Lower the heat and continue stirring until fully heated throughout. Mix honey and white wine vinegar together until well mixed and add to the rice mixture, stirring to combine all ingredients evenly.
3. Place roasted acorn squash on a plate. Add a 4 oz scoop of the rice mixture inside the hollowed squash. Make a small dip in the rice mixture and add three ounces of roasted chickpeas on top.
Although this recipe calls for honey; agave syrup or maple syrup can be substituted.
