Stuffed Butternut Squash

Ingredients:

 

For the Stuffed Butternut Squash:

 

2 medium-sized butternut squashes, halved and seeds removed

1 cup quinoa, rinsed

2 cups vegetable broth

1 can (15 oz) chickpeas, drained and rinsed

1/2 cup dried cranberries

1/2 cup chopped walnuts or pecans

1/2 cup chopped fresh parsley

Salt and pepper to taste

Olive oil for drizzling

For the Quinoa:

 

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1 teaspoon ground cinnamon

 

 

Instructions:

 

Preheat the Oven:

Preheat your oven to 375°F (190°C).

Roast the Butternut Squash:

Place the halved butternut squashes on a baking sheet.

Drizzle with olive oil, salt, and pepper.

Roast in the preheated oven for about 40-45 minutes or until the squash is fork-tender.

 

Cook the Quinoa:

While the squash is roasting, rinse the quinoa under cold water.

In a saucepan, combine the quinoa and vegetable broth.

Add nutmeg, cloves, and cinnamon.

Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes or until quinoa is cooked and liquid is absorbed.

 

Prepare the Filling:

In a large mixing bowl, combine the cooked quinoa, chickpeas, dried cranberries, chopped nuts, and fresh parsley.

Season with salt and pepper to taste.

Toss everything together until well combined.

 

Stuff the Butternut Squash:

Once the butternut squash is roasted, let it cool slightly.

Scoop out a bit of the flesh from each half to create a well for the stuffing.

Fill each squash half with the quinoa filling, pressing it down gently.

 

Bake Again:

Place the stuffed butternut squash back in the oven for an additional 15-20 minutes or until the filling is heated through and slightly crispy on top.

 

Serve:

Remove from the oven and let it cool for a few minutes.

Slice and serve the stuffed butternut squash on a platter.

This Stuffed Butternut Squash with Chickpeas, Cranberries, and Quinoa is a delightful dish with a perfect blend of savory and sweet flavors. Enjoy!