Cut butternut squash in half lengthwise, scoop out seeds. Place squash halves on a baking sheet, cut side up. Drizzle olive oil over cut sides of the squash and sprinkle with salt and pepper. Roast in oven for about 40-50 mins or until squash is tender
While the squash is roasting, rinse the quinoa under cold water. In a saucepan, combine quinoa and vegetable broth
Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes or until the quinoa is cooked and the liquid is absorbed
In a skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent. Add minced garlic and cook for an additional minute
Stir in the cooked quinoa, chickpeas, dried cranberries, chopped nuts (if using), nutmeg, cloves, and cinnamon. Season with salt and pepper to taste. Mix well and cook for a few more minutes until everything is heated through
Once the butternut squash is done roasting, carefully fill each half with the quinoa stuffing
Return the stuffed squash to the oven and bake for an additional 15-20 minutes until the filling is heated through
Garnish with fresh parsley and serve hot
Ingredients
2 medium-sized butternut squash
1 cup quinoa, rinsed
2 cups vegetable broth
1 can of Urban Meadow chickpeas, drained and rinsed
