Row, row, row your boat, gently into fall. The warmth of these butternut squash boats will help you glide through all those chilly nights on the horizon. Each hearty squash is stuffed with a mix of superfoods. Though entirely plant-based, quinoa and chickpeas provide all the protein you need to make this a complete meal. Grab a fork and work up an appetite – the season will be smooth sailing from there!
Makes 4 servings
* vegetarian with a vegan option *
Ingredients
2 medium butternut squashes
2 tsp. olive oil, divided
3/4 cup quinoa
1 Tbsp. MRM Mesquite Superfood Powder
1-1/2 cups low-sodium vegetable broth
1 bunch kale, stems removed and chopped (about 5 cups)
3 cloves garlic, minced
1 tsp. dried oregano
1/2 tsp. sea salt
1/2 tsp. black pepper
1 can (15 oz.) chickpeas, drained and rinsed
1 Tbsp. orange juice
1/3 cup dried cranberries
Grated Parmesan cheese (optional)
Directions
- Preheat oven to 425 degrees F.
- Halve squash, scoop out seeds and place on a baking tray, cut sides up. Drizzle squash with 1 teaspoon olive oil and sprinkle with salt and pepper.
- Bake 45-55 minute, or until squash is tender enough to fork through. Remove and let cool. Reduce oven to 375 degrees F.
- While squash is baking, place broth in a small saucepan over high heat. Bring to a boil.
- Add quinoa, return to boil, and then reduce heat. Cover and let simmer 12 minutes, or until most of the broth is absorbed. Remove from heat and let sit uncovered 15 minutes.
- In a large skillet over medium, heat 1 teaspoon olive oil. Add kale and cook until wilted, about 4-5 minutes. Reduce heat to low.
- Add garlic, oregano, mesquite powder, 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook an additional 30 seconds, until fragrant.
- Stir in chickpeas, orange juice, quinoa and cranberries.
- Once squash is cool, scoop out flesh, leaving a ½-inch-thick border around the sides.
- Stuff kale-quinoa filling into squash halves, top with cheese (if using) and bake an additional 8-10 minutes.