Honeynut Squash Stuffed with Mushrooms, Chickpeas, Pistachios & Cranberries
Serves: 4
 
Ingredients
  • 2 Honeynut squash
  • 4 teaspoons extra virgin olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 1 small clove garlic, minced
  • 8 ounces sliced mushrooms, roughly chopped
  • 4 to 5 green onions, trimmed and cut into thin rounds (1/2 cup chopped)
  • 3 sprigs fresh thyme, leaves removed and roughly chopped
  • ½ cup canned chickpeas, drained and rinsed
  • ¼ cup shelled pistachios, roughly chopped
  • 2 tablespoons dried cranberries
  • Pinch red pepper flakes, optional
Instructions
  1. Preheat the oven to 425°F and adjust a rack to the center.
  2. Cover a large rimmed baking sheet with aluminum foil and set aside. Wash and dry the squash, and then cut in half, lengthwise. Remove the seeds and any stringy membranes with a spoon, and place the squash, cut side up, on the foil.
  3. Use a pastry brush to brush 1 teaspoon of the olive oil evenly over the squash. Sprinkle lightly with kosher salt and pepper . Turn the squash halves over, cut side down. Roast until the thickest portion of the squash is very tender, 20 to 30 minutes. (A fork should slide in and out very easily.)
  4. While the squash is roasting, heat the remaining 3 teaspoons of oil in a large nonstick skillet over medium low heat. Add the garlic and cook, stirring frequently, until fragrant, 30 seconds to 1 minute. Raise the heat to medium high and add the mushrooms, green onions, and thyme. Cook, stirring frequently, until the vegetables are tender, 6 to 8 minutes.
  5. Stir in the chickpeas, pistachios, dried cranberries, and red pepper flakes as desired and heat through, about 2 minutes. Season with Kosher salt and pepper to taste.
  6. Remove the cooked squash from the oven. Turn the halves over so the cut sides are facing up. Place the mushroom mixture (you'll have a total of 1-1/2 cups) evenly into each of the squash half cavities. Garnish with a few thyme leaves.
Recipe by Lizs Healthy Table at https://liz.afones.com/2019/11/09/honeynut-squash-stuffed-with-mushrooms-chickpeas-pistachios-cranberries/