Roasted Acorn Squash stuffed with Curried Quinoa and Chickpeas

This was not a very methodical preparation since I roasted the squash, and while it was roasted I decided to do the rest. So in the future I'm sure some of these steps can be combined.

Split an acorn squash in half, scoop out seeds and strings, put face down in 1/4 inch of water in a roasting pan. Cover pan and bake for 1 hour in a 400 degree oven.

In a saucepan, boil 2 1/2 c of water. Add 1 1/2 c quinoa. Lower heat and stir occasionally until most of water is absorbed and quinoa looks like little commas. In another pan, I heated a tablespoon or two of olive oil and sauteed two pressed garlic cloves. I would have done some onion too, but we were out. Add to that a 19 ox. can of chickpeas and 2 t curry power. Stir. Add a tablespoon or two of water to give mixture a little "sauce" and to prevent spices from scorching. Cook on medium heat for 5 minutes or so. Chickpeas should taste thoroughly curried. To this I added 1/2 c of sliced almonds and the quinoa. The quinoa still had some water in it, so at first the mixture looked a little loose, but soon the water cooked out and it all came together quite nicely. I would have added some chopped parsley for color and flavor if we had it. Next time!

Had this with lacinato kale sauteed in olive oil and garlic.