Delicious, Healthy and Seasonal Stuffed Butternut Squash
Nothing is more satisfying and scrumptious than a baked squash that’s filled with healthy veggies, grains, berries, and beans.
Get creative and change up the ingredients to your favorites or items you have in your pantry.
Ingredients
Method
- Preheat oven to 425 degrees
- Cut butternut squash in half (lengthwise), scoop out the seeds, set halves on baking tray. Drizzle 1 tsp. oil on both squash halves. Salt and pepper to taste.
- Bake 50 minutes or until squash is tender. Remove from oven. Turn oven temp to 375.
- When squash is baking- place broth in saucepan and bring to boil. Add quinoa. Cook for 15 minutes- turning down heat to simmer once boiling with cover on. Broth should be absorbed. Remove from heat and fluff with fork.
- Heat 1 teaspoon of oil over medium heat in large skillet. Add kale-cook until wilted and reduce heat to low. Add garlic, oregano, salt, pepper. Cook until fragrant about 30 minutes. Stir in chickpeas, orange zest, juice, quinoa, berries, and nuts.
- When squash is cool enough to touch, remove the flesh leaving a firm crater to stuff. Mix flesh with all other ingredients. Stuff the mixture into halves and return to oven at 375 degrees for about 10-15 more minutes. Sprinkle with cheese. Enjoy!
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