Chickpea and Mushroom Stuffed Butternut Squash
[Vegan, Gluten-Free]

To Roast the Squash:

1. Preheat the oven to 390°F. Start by prepping the butternut squash. Chop it in half and scoop out the seeds.
2. Now, brush it with some olive oil and roast it cut-side up in your oven for about 45 minutes or until it's fork tender.

For the Stuffing:

1. Start by chopping the onion, garlic, and mushrooms. You can use a food processor or do it by hand.
2. Sauté these for about 8 minutes over low/medium heat before adding the spices, bell pepper, chickpeas, and optionally, the chopped Chinese long beans. Cook this over medium-low for about 15 minutes while stirring regularly.
3. After about 50 minutes remove the butternut squash from the oven and scoop out some of the flesh to make a well for the stuffing to go in. Use the scooped out butternut squash however you like.
4. Scoop in the stuffing and optionally top it with some cherry tomatoes before putting it back in the oven for about 20-25 minutes. Remove it from the oven and sprinkle it with fresh cilantro and pine nuts (optional) and it's ready to be served.