Ingredients
2 medium sized butternut squash
2 tsp. olive oil
Salt and pepper to taste
140g quinoa
350ml chicken stock
1 bunch kale, stems removed and chopped
1 can chickpeas, rinsed and drained
2 cloves garlic, minced
Juice of 1 orange
Zest of 1 orange
1 tsp. dried oregano
Handful of cranberries
Parmesan cheese, grated
Method
Slice the butternut squash in half and scoop out the seeds
Lie on a baking tray with the centres up
Drizzle with 1 tsp. of the olive oil and sprinkle with salt and pepper as desired
Bake in a pre-heated oven at 220°C for about 45-50 minutes until the squash is tender
Turn down the oven to 190°C and remove from the oven, allowing to cool before scooping out some of the flesh to make room for the filling
Boil the chicken stock in a small saucepan and add the quinoa reduce the heat and simmer for about 10-12 minutes until the stock is almost all absorbed. Remove from the hob and leave for 10 minutes
Mix with a fork until fluffy
In a large fry pan heat 1 tsp of olive oil. Add the kale and cook until wilted.
Add the garlic, oregano, salt and pepper as desired, chickpeas, orange zest, orange juice, cooked quinoa, and cranberries and mix together for a few minutes
Add the filling to the insides of the squash and place back into the oven for 10 minutes
Remove from the oven, sprinkle with the parmesan and serve
