Garbanzo Bean Stew Stuffed Delicata Squash

I was recently given a Delicata squash.

Ingredients

• 1 Delicata Squash, halved down the middle horizontal
• 1 cup garbanzo beans
• 1 whole onion, chopped
• 3 tsp oil
• 1/4 cup stock/water
• 4 cloves garlic, chopped
• 3 roma tomatoes, diced
• 1 15oz can tomato sauce
• 1 6oz can tomato paste
• 1 tsp dried basil
• 1/4 cup crumbled goat cheese
• 1/2 tsp cayenne
• 1 tsp dried oregano
• 1 tsp cumin
• salt and pepper
• cilantro for garnish

Cooking

1. soak beans in a bowl of water over night. cut open squash and remove seeds and core. rub with a little bit of olive oil and the salt and pepper. place in a baking dish and then place in the oven and have ready to bake.
2. In a large sauce pot, add the beans and water and boil for 15 minutes. once beans are softened, drain beans and set aside. in the same sauce pan, now dried, add in the oil and onions and garlic and cook until onions are soft and garlic is scented. add in the beans, tomato paste, tomato sauce and the stock/water. combine and mix well on medium heat. once the tomato paste has combined and dissolve, add in the spices and bring to a boil, then reduce to a simmer and cover an cook on low heat for 25 minutes.
3. while stew is stewing, place squash in an oven at 350F for 20 minutes. remove the squash and set aside until stew is done. once stew is ready, add portions of it to each hallowed out half of the squash. sprinkle on the goat cheese crumbles and place back in the oven on broil for 2 minutes, while rotating. once the cheese looks "melted" or softened, remove from oven. garnish with cilantro and serve. I ate this with baba ganoush and Lebanese rice.

bon appetit