Acorn Squash Stuffed with Turmeric Spiced Chickpeas and Cordyceps Mushroom (Vegan, Gluten Free)
Ingredients:
- 2 tsp Mushroom Turmeric Latte (a blend of Turmeric, Cordyceps mushroom, Cinnamon, Ginger, Black Pepper)
- 2 acorn squash cut into quarters and seeded
- 1 1/2 tbsp olive oil
- 1/2 tsp cumin
- 1/2 tsp cinnamon
- Salt to taste
- Pinch of black pepper
- 1/4 tsp red pepper flakes (or more to taste)
- 1 can organic chickpeas drained and rinsed
- 1/2 cup cilantro leaves
- 3 tsp lemon juice (or more to taste)
- 1/2 cup Coconut yoghurt
- Chopped parsley for garnish
- 1/2 cup chopped yellow onion
- 2 garlic cloves minced
Directions:
- Preheat oven to 450 degrees Fahrenheit or 230 Celsius. Line a baking sheet or pan with parchment paper. Drizzle cut squash with olive oil, salt and pepper. Place in the oven for about 30-35 min or until fully cooked and browned around edges
- Heat 1 tbsp of olive oil in a medium-sized pan. Add your onion and garlic. Cook for about 5 minutes. Add chickpeas, mushroom turmeric latte, cumin, salt, pepper, chilli flakes, and cinnamon. Cook for about 5 minutes or until browned.
- In a blender add yoghurt, 1 tsp of olive oil, lemon juice, cilantro leaves, and a pinch of salt. Blend thoroughly and transfer to a ramekin
- Take the squash out of the oven and let cool for 5 min. Scoop the chickpeas onto your squash and drizzle with cilantro yoghurt and garnish with parsley
- Serve and enjoy your delicious acorn squash stuffed with turmeric spiced chickpeas and Cordyceps mushroom!
