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Prep time 15 minutes
Cook time 30 minutes
Yield: Serves or Makes 2
Preheat oven to 425˚F. To prepare the squash and chickpeas, drizzle 1/2 tablespoon avocado oil onto each half of honeynut squash and sprinkle with salt and pepper, and lay face-down on baking tray. Place rinsed chickpeas around the squash and sprinkle with smoked paprika. Place in oven for 30 minutes.
While squash is baking, mix together tahini, orange juice, salt, paprika, water and set aside.
Once squash is done, remove from oven. Place squash halves onto plates and top with pomegranate arils, sprouts, herbs, and drizzle with citrusy sauce! Enjoy!