Zucca ghianda ripiena al forno

Ingredienti

• 3 acorn squash

Preparazione

1. 1

   Preheat the oven to 400F. Line a large baking sheet with parchment paper

2. 2

   Cut the acorn squash in half length wise. Remove the seeds with the help of spoon and place each half cut side down on the lined baking sheet. Bake for 45 minutes or until the squash is tender

3. 3

   In the meantime, cook chickpea fusilli following package instructions (make sure to drain and rinse the pasta, so it doesn't stick together). Set aside

4. 4

   Heat the olive oil in a large skillet. Add the mushrooms, apple, shallot, salt and pepper and cook over medium heat for 10 minutes, until the apples are tender, but still have a little bit of a bite

5. 5

   Add the cooked pasta, cranberries, pecans and maple syrup. Toss well and continue cooking for 2-3 minutes, until the mixture is warm

6. 6

   Remove the acorn squash from the oven and season with salt and pepper to taste (see note)

7. 7

   Stuff each acorn half with the pasta mixture. Garnish with parsley and serve warm