Cutting and Roasting Kabocha Squash

1. Preheat oven to 400F.  Line a baking sheet with parchment paper
2. Wash the squash really well, cut the top knob off, and cut a little bit off the bottom to create a stable base.   Using a large sharp knife, carefully slice the kabocha squash in half lengthwise.  Remove the seeds. See Note 1 for easier cutting.
3. We like to cut off a thin slice of the kabocha skin at the bottom of each half, so it lays flat.
4. Brush one tablespoon of olive oil into the inside of the kabocha squash halves. Sprinkle with a little salt and pepper to taste and place cut side down on the prepared baking sheets. Bake for 30 minutes.

Cooking the mushrooms

1. In a large non-stick skillet, heat 2 tablespoons of the remaining olive oil, add garlic, and cook on medium-low heat for 2-3 minutes until it starts to soften.  Add mushrooms 1/4 tsp of the salt and pepper.
2. Cook for 8-10 minutes or until all the water released by the mushrooms has cooked out. Add the chestnuts, and cook everything for 1 minute. Set aside in a bowl.

Cooking the chickpeas

1. Using the same pan, heat the remaining tablespoon of olive oil, add tomato paste, harissa paste, coriander, cumin, and salt, stir well and cook on medium-low heat for 4-5 minutes or until the tomato paste becomes a darker red color.
2. Add chickpeas and mix well so they get well coated with the harissa mixture, about 1 -2 minute.

Assembling the Stuffed Kabocha

1. In a bowl combine cooked mushrooms and chickpeas, add lemon juice and fresh cilantro,  mix well and add filling to each kabocha half.