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:

1. 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
2. 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.
3. 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
4. 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
5. Serve and enjoy your delicious acorn squash stuffed with turmeric spiced chickpeas and Cordyceps mushroom!

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