Quinoa Stuffed Butternut Squash {Wholesome and Filling!}

Place a rack within the middle of your oven and preheat the  oven to 425 levels F. Halve the butternut squash, scoop out the seeds, then organize the halves on a baking tray, lower sides up. Drizzle with 1 teaspoon olive oil and sprinkle flippantly with salt and pepper. Bake 45-55 minutes, simply till the squash is fork tender. Take away from the oven and let cool. Scale back the oven temperature to 375 levels.

Whereas the squash is baking, place the broth in a small saucepan and produce to a boil. Add the quinoa, return to a boil, then scale back the warmth, cowl, and let simmer for 12 minutes, till many of the broth is absorbed. Take away from the warmth and let sit, coated, for quarter-hour. Fluff with a fork, then put aside.

In a big skillet, warmth the remaining 1 teaspoon olive over medium. Add the kale and cook dinner till wilted, about 4 minutes, then scale back the warmth to medium low. Add the garlic, oregano, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Prepare dinner 30 further seconds, till is aromatic. Stir within the chickpeas, orange zest, orange juice, cooked quinoa, and cranberries.

As soon as the squash is cool sufficient to deal with, scoop out the flesh, leaving a 1/2-inch-thick border across the sides and a 3/4-inch border alongside the underside. Reserve the flesh for an additional use (or should you don’t thoughts a brilliant duper stuffed squash, combine it in with the remainder of the filling). Stuff the kale quinoa filling into the squash halves, then return the squash to the oven. Bake at 375 levels till scorching, about 10 further minutes. Sprinkle with cheese and serve heat.