Acorn Squash Stuffed with Turmeric Spiced Chickpeas and Cordyceps Mushroom
Ingredients:
2 tsp Mushroom Turmeric Latte (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!
