Prep Time
10 minutes
Cooking Time
1 hour
Yields
4 servings
Ingredients
2 medium butternut squash
1 tsp EVOO
¾ cup quinoa, rinsed
1 ½ cups low sodium vegetable broth
1 bunch kale, stems removed and chopped small (about 6 lightly packed cups)
2 cloves garlic, minced
1 tsp dried oregano
Celtic sea salt
Freshly ground black pepper
1 can chickpeas (15 ounces), rinsed and drained
Zest of 1 orange plus 1 tablespoon fresh orange juice
⅓ cup dried cranberries
Directions
Preheat the oven to 425 degrees F. Halve the butternut squash, scoop out the seeds*, then arrange the halves on a baking tray, cut sides up. Spray with avocado oil and sprinkle lightly with salt and pepper. Bake for 45-55 minutes, until the squash is fork tender. Remove from the oven and let cool. Reduce the oven temperature to 375 degrees.
While the squash is baking, place the broth in a small saucepan and bring to a boil. Add the quinoa, return to a boil, then reduce the heat, cover, and let simmer for 12 minutes, until most of the broth is absorbed. Remove from the heat and let sit, covered, for 15 minutes. Fluff with a fork, then set aside.
In a large skillet, heat olive oil over medium heat. Add the kale and cook until wilted, about 4 minutes, then reduce the heat to medium low. Add the garlic, oregano, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Cook 30 additional seconds, until fragrant. Stir in the chickpeas, orange zest, orange juice, cooked quinoa, and cranberries.
Once the squash is cool enough to handle, scoop out the flesh, leaving a 1/2-inch-thick border around the sides and a 3/4-inch border along the bottom. Stuff the kale quinoa filling into the squash halves, then return the squash to the oven. Bake at 375 degrees until hot, about 10 additional minutes. Serve warm.
*You can roast the seeds by drying, spraying with avocado oil, sprinkling with salt, and baking at 325 degrees for 10-15 minutes.