Ingredients:2 medium acorn squash, sliced in half and seeds removed3 Tbsp olive oil, divided1/2 tsp salt, plus extra for seasoning the filling1/2 tsp back pepper, plus extra for seasoning the filling1 large yellow onion, chopped3 large garlic cloves, minced1 (8 oz) package white mushrooms, roughly chopped1 (15 oz) can chickpeas, rinsed and drained1/4 cup pepitas1 bunch of kale, chopped2 Tbsp low sodium tamari (or soy sauce or Bragg's Aminos)1/2 cup chopped scallions4 Tbsp fresh sage, cut into strips1 avocado, diced (optional)Instructions: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.Enjoy!