Denton County Living Well Magazine September/October 2019 | Page 45

Stuffed
Butternut Squash
Directions:
Ingredients:
• 2 medium butternut squash, about 2
1/2 pounds each
• 2 teaspoons olive oil, divided
• 3/4 cup quinoa
• 1 1/2 cups low sodium vegetable or
chicken broth
• 1 bunch kale, stems removed and
chopped (about 6 lightly packed
cups)
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper 
• 1 (15 ounce) can low sodium
chickpeas, rinsed and drained
• Zest of 1 orange, plus 1 tablespoon
fresh orange juice
• 1/3 cup reduced sugar dried
cranberries
• Grated Parmesan cheese or
crumbled feta cheese
Preheat  oven to 425. Halve the butternut
squash, scoop out the seeds, then arrange the
halves on a baking tray, cut sides up. Drizzle
with 1 teaspoon olive oil and sprinkle lightly
with salt and pepper. Bake 45-55 minutes,
just until the squash is fork tender. Remove
from the oven and let cool. Reduce the oven
temperature to 375 degrees.
While the squash is baking, place the broth in
a small saucepan and bring to a boil. Add the
quinoa, return to a boil, then reduce the heat,
cover, and let simmer for 12 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, heat the remaining 1
teaspoon olive over medium. Add the kale
and cook until wilted, about 4 minutes, then
reduce the heat to medium low. Add the
garlic, oregano, 1/2 teaspoon salt, and 1/2
teaspoon black pepper. Cook 30 additional
seconds, until is fragrant. Stir in the
chickpeas, orange zest, orange juice, cooked
quinoa, and cranberries.
Once the squash is cool enough to handle,
scoop out the flesh, leaving a 1/2-inch-thick
border around the sides and a 3/4-inch border
along the bottom. You can reserve the flesh
for another recipe. Stuff the kale quinoa filling
into the squash halves, then return the squash
to the oven. Bake at 375 degrees until hot,
about 10 additional minutes. Sprinkle with
cheese and serve warm.
DENTON COUNTY Living Well Magazine | SEPTEMBER/OCTOBER 2019
43