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1. Preheat the oven to 200°C (400°F). Halve the acorn squash through the stem and scoop out the seeds. Brush the cut sides with 2 tbsp of the olive oil, season with half of the salt, and place cut side down on a baking sheet.
2 pieces Acorn squash,
2.0 tbsp Olive oil,
0.8 tsp Salt
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2. Roast the squash for 30 minutes, then flip cut side up and roast 10 to 15 minutes more, until tender and caramelized at the edges.
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3. While the squash roasts, toast the pumpkin seeds in a dry skillet over medium heat for 2 to 3 minutes until fragrant and popping, then transfer to a plate.
3 tbsp Pumpkin seeds
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4. Heat the remaining olive oil in the same skillet over medium-high heat. Add the ground beef and the onion, finely diced, and cook for 7 to 8 minutes, breaking up the meat, until browned and the onion is soft.
1.0 tbsp Olive oil,
1 lb Ground beef,
1 pieces Yellow onion
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5. Stir in the minced garlic, cumin, coriander, cinnamon, smoked paprika, black pepper, and the remaining salt. Cook for 1 minute until fragrant.
0.8 tsp Salt,
3 clove Garlic,
2 tsp Ground cumin,
1 tsp Ground coriander,
0.5 tsp Ground cinnamon,
1 tsp Smoked paprika,
0.5 tsp Black pepper
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6. Add the chickpeas and cook for 3 minutes, lightly crushing a few with a spoon. Add the baby spinach and cook for 1 to 2 minutes until wilted. Remove from the heat and squeeze in half of the lemon juice.
1 can Canned chickpeas, drained and rinsed,
4 cup Baby spinach,
0.5 pieces Lemon
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7. Whisk the Greek yogurt, tahini, and the remaining lemon juice with 2 to 3 tbsp of water until smooth and drizzly. Season with a pinch of salt if needed.
1.5 tsp Salt,
0.5 pieces Lemon,
0.5 cup Plain Greek yogurt,
2 tbsp Tahini
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8. Fill the roasted squash halves with the beef and chickpea mixture, mounding it generously. Return to the oven for 5 minutes to warm through.
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9. Drizzle with the tahini yogurt sauce and top with the toasted pumpkin seeds and chopped parsley. Serve half a squash per person while hot.
3 tbsp Pumpkin seeds,
0.2 cup Fresh parsley (garnish)
