🥕 Ingrédients

• Acorn squash: this type of squash has a mild, slightly sweet and buttery flavour and pairs well with spices, herbs and hearty grains.
• Quinoa: quinoa is high in protein and adds some heartiness to the dish. You could substitute quinoa for rice if you prefer.
• Onion: one small cooking onion
• Garlic: 2-3 garlic cloves. Make sure to use fresh garlic in this recipe!
• Ginger: this is the “secret ingredient’ that will elevate the stuffed acorn squash and make it super tasty!
• Canned tomatoes: I like to use finely chopped or crushed tomatoes, but you can also use diced tomatoes.
• Spices: A mix of curry powder, garam masala, paprika cumin and cayenne pepper

👨‍🍳 Instructions

1. Preheat your oven to 425 degrees and line a baking sheet with parchment paper.
2. Slice your acorn squash in half, scoop out the seeds, and season with a bit of salt, pepper, and a drizzle of olive oil.
3. Place your squash face down on the baking sheet, and bake for 20-30 minutes, or until tender. (you should be able to poke through your squash with a fork when it’s done.)
4. Meanwhile, cook your quinoa in a pot according to package directions.
5. Once your squash and quinoa are cooked, Heat up olive oil in a large skillet and add onion, garlic and ginger. Cook on medium heat for 2 minutes.
6. Add in your chickpeas andquinoa, and stir to combine.
7. Using a large spoon, scoop out the squash from its peel, give it a rough chop, and toss it into thepan. (Set aside the squash shells for plating) Your squash will begin to incorporate and almost “melt” into the dish.
8. Next add crushed tomatoes, vegetable broth, madras curry, cumin, garam masala, paprika, cayenne, brown sugar, salt, and pepper.
9. Stir until combined.
10. Serve your curry in the acorn shell, and top with fresh cilantro.