Updated: Aug 21, 2020
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time:1 hour 10 minutes
Servings: 4 servings
2 medium sized butternut squash
1 cup quinoa
2 cups vegetable broth
1 tablespoon minced garlic
1 cup kale, stems removed and chopped
1 cup chickpeas, drained and rinsed
½ cup peppers, seeded and diced
½ cup onions, diced small
1 teaspoon basil
Salt and pepper to taste
Preheat the oven to 400 degrees F. Cut the butternut squash in halves, scoop out the seeds, then arrange the halves on a baking tray, cut sides up. Drizzle with olive oil and sprinkle lightly with salt and pepper. Bake for 40-50 minutes, just until the squash is tender. Remove from the oven and let cool. Reduce the oven temperature to 350 degrees.
While the squash is baking, in a saucepan over medium high heat, place the vegetable broth and bring to a boil. Add the quinoa, return to a boil, then reduce the heat, cover, and let simmer for 15 minutes, until most of the broth is absorbed. Remove from the heat and let sit, covered, for 15 minutes. Fluff with a fork, then set aside.
In a large skillet, add oil over medium heat, add the kale, onions, and peppers, cook until tender, about 8 minutes, then reduce the heat to low. Add the garlic, basil, salt, and black pepper, stir until combined. Stir in the chickpeas and cooked quinoa.
Take squash and scoop out flesh leaving a ½ inch nice border. Take the flesh and add it to the quinoa mixture. Add equal parts of the quinoa filling into the squash halves, place the stuffed squash halves on a baking sheet and place back in the oven and bake for an additional 10 minutes.
Drizzle with Maple Dijon Glaze
4 Tablespoons Dijon mustard 2 Tablespoons maple syrup 1 Tablespoons chopped garlic 2 Tablespoons brown sugar Mix all ingredients well.