Chickpea Stuffed Acorn Squash
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Cut squash in half. Scoop out seeds. Bake until it is easily pierced with a fork.
Remove squash from oven. Drain and rinse 1 can of chickpeas.
Scoop flesh out of squash and mix with chickpeas.
Mix well. Add dried oregano, basil, pepper and salt.
Scoop mixture into squash skins or a casserole dish. Top with cheez shreds. Bake until cheez melts.
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