Stuffed Acorn Squash With Chickpeas And Moroccan Spices

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• Step 1

  Heat the oven to 400°F. Grease a large (9 x 13 x 2 inches) glass baking dish with 1 tablespoon oil. Place the 4 squash halves cut side up in the baking dish (despite the stems on two halves, they should lie flat). Sprinkle the squash evenly with a total of 1 teaspoon sugar, 1⁄2 teaspoon cumin, 1⁄4 teaspoon cinnamon, 1⁄4 teaspoon salt, 1⁄8 teaspoon cayenne, and
  8 grinds black pepper. Drizzle evenly with 2 tablespoons
  oil. Bake, uncovered, until tender and golden brown, about 50 minutes.

• Step 2

  Meanwhile, heat 2 tablespoons oil in a heavy medium-sized saucepan over medium-high heat. When hot, add the onions, carrots, bell peppers, garlic, ginger, 1 teaspoon sugar, 1⁄2 teaspoon cumin, 1⁄2 teaspoon cinnamon, 1⁄2 teaspoon coriander, 1⁄2 teaspoon salt, 1⁄8 teaspoon cayenne, and 6 grinds black
  pepper. Sauté until the vegetables are tender, about 7 minutes. Add the chickpeas, tomatoes, currants, and lemon juice, and simmer for 6 minutes. Remove from the heat.

• Step 3

  While the vegetables cook, heat 2 tablespoons oil in a small, heavy, nonstick sauté pan over medium-high heat. When hot, add the panko and 1⁄4 teaspoon salt, and cook, stirring, until the breadcrumbs are very lightly golden brown, about 3 minutes. Immediately remove from the heat and set aside.

• Step 4

  When the squash comes out of the oven, divide the chickpea filling evenly among the squash cavities. Pack it down (it will overflow a bit) and cover the baking dish with aluminum foil. Return the pan to the oven and bake until the squash is very tender and the filling is hot, about another 20 minutes.
  5. Sprinkle each serving with one-quarter of the cilantro and one-quarter of the breadcrumbs. Serve with the soy yogurt,
  if desired.

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