After baking brown-sugar-butter-slathered squash until perfectly tender, you'll top the squash with a hearty filling of quinoa, kale, and chickpeas. Flecked with dried cranberries and pumpkin seeds, the savory pilaf has the perfect balance of texture, flavor, and pops of color.
Direction:
1. Preheat the oven to 375°F (190°C).
2. Cut the butternut squash in half and scoop out the seeds. Place the halves on a baking sheet, cut side up.
3. Drizzle olive oil on the cut side of the squash and sprinkle with salt, black pepper, paprika, and cumin. Use your hands to rub the oil and seasonings all over the squash.
4. Roast the squash in the oven for 45 minutes, or until it is tender.
5. While the squash is cooking, prepare the filling. In a pan, heat a tablespoon of olive oil over medium heat.
6. Chop the onion, bell pepper, and garlic and add them to the pan. Cook for 5-7 minutes, until the vegetables are soft.
7. Drain and rinse the black beans and add them to the pan along with the cooked quinoa. Stir everything together and cook for another 2-3 minutes.
8. Season the filling with salt, black pepper, paprika, cumin, and chili powder according to your taste.
9. Once the squash is done, remove it from the oven and let it cool for a few minutes. Then, scoop out the flesh from the center, leaving about 1/2 inch of squash around the edges.
10. Fill the squash halves with the quinoa and black bean mixture, packing it in tightly.
11. Place the stuffed squash back in the oven and bake for another 15-20 minutes, until the filling is heated through and the edges of the squash start to brown.
12. Serve the stuffed butternut squash hot, garnished with fresh herbs or a drizzle of olive oil, if desired. Enjoy your healthy and flavorful meal!
