Inspired by a recipe by Erin Clarke from the blog Well Plated
- 2 medium butternut squash, about 13 kg each (2 ½ pounds)
- 2 tsp olive oil, divided
- ¾ cup quinoa
- 1 ½ cups low-sodium vegetable broth
- 1 bunch chopped stemless kale (about 6 cups lightly packed)
- 2 cloves garlic, minced
- 1 tsp Pumpkin Spice by A Spice affair
- 1 tsp Oregano or Italian Herbs by A Spice Affair
- ½ tsp Himalayan Pink Salt, plus one more for the roasting squash
- ½ tsp Black Pepper, plus extra for roasting squash
- 1 can low-sodium chickpeas 425g (15 oz.), rinsed and drained
- Zest of 1 orange and 1 tbsp fresh orange juice
- ⅓ cup dried low-sugar cranberries
- Grated Parmesan cheese or crumbled feta cheese (optional)
- Preheat oven to 425 °F/220 °C. Cut the butternut squash in half, remove the seeds and place them on a baking sheet, cut sides up. Drizzle with olive oil, sprinkle with Pumpkin Spice and season with salt and pepper. Bake for 45-55 minutes. Remove from oven and allow cooling. Reduce oven temperature to 375 °F/190 °C.
- Meanwhile, bring vegetable stock to a boil. Cook quinoa according to instructions, until most of the broth is absorbed. Remove from heat and leave covered for 15 minutes.
- Prepare the filling. Heat a drizzle of olive oil in a large skillet over medium heat. Add the kale and cook for about 4 minutes, then reduce the heat to medium. Add the garlic, oregano, a pinch of salt and black pepper. Stir in chickpeas, orange zest, orange juice, cooked quinoa and cranberries.
- When the squash is cool enough to handle, remove the flesh, leaving a border around the sides and bottom. Set the flesh aside and mix with the remaining filling. Fill squash halves with filling and return to oven for 10 minutes at 375 °F/190 °C. Sprinkle with cheese (optional) and serve hot.
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