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!