Spinach & Feta Turkey Meatloaf Mini Loaves
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Chickpea & Apricot Vegetarian Stuffed Squash
chickpea & apricot take on vegetarian stuffed squash, with butternut squash, chickpeas, dried apricots and cinnamon.
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- 50 min
- Calories
- 499 kcal
- Protein
- 16.2 g
- Carbohydrates
- 93 g
- Fat
- 11.1 g
- Fiber
- 19.1 g
Ingredients
- 210 g butternut squash
- 140 g chickpeas
- 45 g dried apricots
- 2 g cinnamon
- 7 g olive oil
Instructions
- Gather and measure all ingredients. Wash and prepare the butternut squash and dried apricots as needed.
- Roast squash halves; fill with cooked grains, legumes, and vegetables; bake again.
- Combine the butternut squash with chickpeas and dried apricots; season with cinnamon and adjust to taste.
- Divide into one serving. Serve at the appropriate temperature; refrigerate any leftovers promptly.
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