The sweetness and creamy texture of the squash complements the robust flavor of the chickpeas, creating a unique flavor combination. Plus, it’s so simple to make and so very filling!

Ingredients
1 acorn squash, cut in half and deseeded
herb mix of your choice (I used garlic powder, onion powder, parsley, thyme, and marjoram)
1 15 oz can chick peas
2-3 Tbsp nutritional yeast
2 Tbsp finely chopped red pepper
2 tsp Taco seasoning
2 Tbsp water or vegetable broth
lemon juice, to taste
salt, to taste

Directions
Rub the inside of the squash with the herb mix and salt to taste. Cover in foil and bake at 450°F for about 40 minutes till soft and cooked through. Leave covered in foil and set aside.

In a bowl combine rest of the ingredients. Microwave till steamy hot. Pour into acorn bellies 😊 and garnish with parsley.