1/3cupalmondschopped or slivered (sub pecans, hazelnuts)
1/3cupwalnutschopped (pine nuts or seeds)
1/4cupchickpea flour
1/4cupwater
2Tplant milk
1-2Tnutritional yeastto your liking
2 tbspfresh herbs to taste rosemary, sage, thyme or go sweeter with cinnamon, nutmeg and clove
Instructions
Wash your squash, halve it and scoop out the seeds.
In a bowl, combine the chickpea flour, water, plant milk and nutritional yeast.
In a skillet over medium high heat, saute onion and garlic until soft and golden. Add the nuts, herbs, a couple pinches of salt and stir to combine. Turn off the heat and pour in flour mixture.
Stir to evenly mix. Spoon this into the squash halves. Depending on the size of your squash, you may have extra filling. If you do, cook the filling in muffin tins, it will make a mock mini quiche.
Bake at 350 degrees for about 40 minutes or until the squash is tender when pierced.