Stuffed Butternut Squash

Ingredients 

2 medium butternut squash

2 tsp olive oil (divided)

¾ cup quinoa

1-1/2 cup vegetable broth

1 bunch (approx 6 cups) kale (removed stems, chopped)

2 cloves minced garlic

1 tsp dried oregano

½ tsp salt

½ tsp pepper

1 can chickpeas (15oz rinsed and drained)

Zest of one orange (plus 1 TBSP orange juice)

1/3 cup dried cranberries

Grated parmesan or crumbled feta cheese for topping

Directions

1. Preheat oven to 425. Cut squash in half, scoop out seeds, and place on baking sheet with insides side up. Drizzle with 1 tsp olive oil, sprinkle with salt and pepper, Bake 45-55 minutes until tender. (Prepare stuffing while baking squash) Remove from oven and reduce temperature to 375.
2. While squash is baking, place the broth in a saucepan and bring to boil. Add quinoa, return to boil, reduce heat, cover and let simmer 12 minutes until the broth is mostly absorbed. Remove from the heat and let sit, covered for 15 minutes. Fluff with fork and set aside.
3. In large skillet, heat the remaining olive oil over medium heat. Add kale and cook about 4 minutes until wilted, then reduce heat to med/low. Add garlic, oregano, salt, pepper. Cook 30 seconds, stir in chickpeas, orange zest and juice, cooked quinoa, and cranberries.
4. Once squash has cooled a bit, scoop some of the insides out leaving ¾ inch border. Mix the insides with the stuffing mixture. Fill the squash halves with the mixture and bake for 10 minutes at 375 until hot. Sprinkle with optional cheese.

Enjoy!