2 medium acorn squash, sliced in half and seeds removed
3 Tbsp olive oil, divided
1/2 tsp salt, plus extra for seasoning the filling
1/2 tsp back pepper, plus extra for seasoning the filling
1 large yellow onion, chopped
3 large garlic cloves, minced
1 (8 oz) package white mushrooms, roughly chopped
1 (15 oz) can chickpeas, rinsed and drained
1/4 cup pepitas
1 bunch of kale, chopped
2 Tbsp low sodium tamari (or soy sauce or Bragg's Aminos)
1/2 cup chopped scallions
4 Tbsp fresh sage, cut into strips
1 avocado, diced (optional)
Preheat the oven to 415 degrees (F).
Drizzle 1 tablespoon of olive oil over the cut sides of the squash halves and sprinkle each with salt and pepper. Place squash cut side down on a baking sheet and bake in the oven until fork tender, 30-45 minutes (time will vary depending on the size of your squash).
Meanwhile, heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the onion and garlic and cook until onion begins to soften, about 5 minutes.
Stir in the mushrooms and cook until they release their liquid and the liquid evaporates, about 8-10 minutes.
Stir in chickpeas, tamari, pepitas, and kale. Cook, stirring occasionally, for 2 minutes more, then season with salt and pepper to taste.
Remove the squash from the oven and switch your oven to the broil setting. Scoop the chickpea mixture into the squash halves and drizzle with remaining 1 tablespoon olive oil. Place under the broiler until golden, about 2 minutes. Top each squash half with scallions and fresh sage and serve.