Festive Stuffed Butternut Squash

Instructions

• Preheat oven to 400°F (200°C).
• Cut butternut squash in half lengthwise and scoop out seeds.
• Drizzle halves with 1-2 tablespoons olive oil and sprinkle with salt and pepper, to taste.
• Bake squash for 45-50 minutes until soft enough to scoop, but not completely cooked. Set aside to let cool.
• In pot or sauté pan over medium heat, add one tablespoon olive oil. Then add onion and sauté until translucent. Add garlic and cook for 3 more minutes.
• Add chickpeas, thyme, sage, salt, and pepper. Then sauté until chickpeas are golden and spices are fragrant.
• Add quinoa to pan, stirring constantly, toast quinoa for 2-3 minutes.
• Add vegetable broth and bring to a boil. Then cover and reduce heat to a simmer. Let simmer for 15-20 minutes.
• After 15-20 minutes, uncover and stir in kale. Then cover and let simmer for five more minutes or until kale is wilted.
• Stir in pumpkin seeds and dried cranberries and sauté for 3-5 more minutes. Remove pan from heat and set aside.
• Scoop out insides of squash leaving a 1-inch (2 cm) border around the edge. Then scoop quinoa mixture into squash halves until full.
• Carefully flip one squash half on top of the other.
• Using 5 pieces of cooking twine, carefully tie the two squash halves together into 6 equally spaced sections.
• Return stuffed squash to oven for 5-10 more minutes.
• Remove from oven and let rest 10 minutes. To serve, Cut thick slices using twine to hold squash halves together.
• Enjoy!