Apple-Cranberry Stuffed Squash


  • 1 cup fresh cranberries
  • 2 apples, peeled and diced
  • 1 onion, diced
  • 2 acorn squash 
  • ½ cup walnuts, chopped
  • 1 can chickpeas
  • 1 tsp Cinnamon
  • 1-2 tsp Maple syrup


  1. Preheat oven to 400F.
  2. Slice acorn squash in half, scoop out seeds and bake Acorn face down on baking sheet with a little bit of oil for 30-40 minutes (until fork tender).
  3. Caramelize cranberries, apples and onion with cinnamon and a bit of coconut oil in a pan on medium-high heat.
  4. In a bowl, mix chickpeas (drained and rinsed) with apples, cranberries, onion, maple syrup and a dash of cinnamon
  5. Once squash is cooked fill with mix and bake for another 10-20 minutes
  6. Top with walnuts and enjoy!

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