- Large rimmed baking sheet
- 2 acorn squash (each about 1 lb/500 g), halved lengthwise and seeded
- 2 tbsp melted virgin coconut oil, divided 30 mL
- Fine sea salt
- 1 can (14 to 15 oz/398 to 425 mL) chickpeas, drained, rinsed and coarsely mashed
- 1/3 cup dried currants 75 mL
- ½ cup well-stirred coconut milk (full-fat) 125 mL
- 3 cups packed baby spinach, roughly chopped 750 mL
- ¾ cup unsweetened flaked coconut. toasted 175 mL
- ½ cup packed fresh mint leaves, chopped 125 mL
- 1 tbsp freshly squeezed lemon juice 15 mL
- Freshly cracked black pepper
- Preheat oven to 350°F (180°C)
- Lightly brush cut sides of squash with 1 tbsp (15 mL) coconut oil. Sprinkle with ½ tsp (2 mL) salt. Place cut side down on baking sheet. Bake in preheated oven for 40 to 45 minutes or until tender.
- In a large skillet, melt the remaining oil over low heat. Add chickpeas, increase heat to medium-high and cook, stirring, for 4 to 5 minutes or until heated through. Add currants and coconut milk; cook, stirring, for 1 minute. Remove from heat and add spinach, coconut, mint and lemon juice, gently tossing to combine. Season to taste with salt and pepper.
- Fill squash cavities with chickpea mixture.