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Preheat oven to 400°F and line a rimmed baking sheet with parchment paper.
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Brush the insides of squash with olive oil and season with salt.
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Arrange cut-side down on the prepared pan. Bake the squash until tender, about 40 minutes. Reduce oven temperature to 350F.
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Meanwhile, prepare the filling, in a medium saucepan over high heat, bring vegetable stock and the rice to a boil. Reduce the heat to low and simmer, for 15 minutes or until all the liquid has been absorbed. Cover, and steam for 10 minutes. Fluff with a fork and cool.
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In a medium skillet over medium heat, add the 1 tablespoon oil, onions and salt. Sauté until translucent. Add pepper, thyme, and garlic and sauté until fragrant, about 1 minute. Add the pumpkin seeds and toast for 2 minutes.
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In a large mixing bowl, combine the chickpeas, rice, onions, pumpkin seeds, vinegar and pomegranate. Spoon the rice mixture into the squash halves (there may be some leftover depending on the size of your squash).
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Bake the squash until the stuffing is heated through, about 15 minutes. Enjoy!