This weekend you can prepare a healthy stuffed butternut squash lunch for your family.
Start by getting the following ingredients: 2 medium butternut squash, 2 cloves minced garlic, 3/4 cup quinoa, 1 teaspoon dried oregano, 2 teaspoons olive oil, 1/2 teaspoon kosher salt, 1 1/2 cups low sodium vegetable broth, 1/2 teaspoon black pepper, zest of one orange, 1 bunch kale, 1 15oz can low sodium chickpeas, grated parmesan cheese, 1/2 cup reduced sugar dried cranberries, 1 tablespoon fresh orange juice. Remove the stems of the kale and chop it before you start cooking.
Begin with setting the oven to 425 F degrees and preparing a baking pan. Cut the butternut squash in half and remove the seeds. Place the vegetable on the pan and add some olive oil. Season it with pepper and salt. Bake it for 55 minutes. In the meantime, you can cook the broth until it boils. Include the quinoa, wait until it boils, and cook for extra 12 minutes after it does. Let it cool down for 15 minutes on the side.
Get a skillet in which you’ll add 1 teaspoon olive oil. Cook the kale for 4 minutes, then include the oregano, garlic, 1/2 teaspoon black pepper and 1/2 teaspoon salt. Cook everything together for half a minute. This is when you should add the orange zest, orange juice, chickpeas, quinoa and cranberries.
Remove the insides of the butternut squash, leaving around 1/2-inch on the side and 3/4-inch on the bottom. Put the stuffing on the inside and you can cook the butternut squash for 10 minutes at 375 F degrees. Add the cheese on top. Enjoy your stuffed butternut squash.