Quinoa-Stuffed Squash Boats

Name: Quinoa-Stuffed Squash Boats
Ingredients: 4 delicata squash (about 12 ounces each); 3 teaspoons olive oil, divided; 1/8 teaspoon pepper; 1 teaspoon salt, divided; 1-1/2 cups vegetable broth; 1 cup quinoa, rinsed; 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained; 1/4 cup dried cranberries; 1 green onion, thinly sliced; 1 teaspoon minced fresh sage; 1/2 teaspoon grated lemon zest; 1 teaspoon lemon juice; 1/2 cup crumbled goat cheese; 1/4 cup salted pumpkin seeds or pepitas, toasted

14 ingredients

4 steps

Ingredients

4 delicata squash (about 12 ounces each)
3 teaspoons olive oil, divided
1/8 teaspoon pepper
1 teaspoon salt, divided
1-1/2 cups vegetable broth
1 cup quinoa, rinsed
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1/4 cup dried cranberries
1 green onion, thinly sliced
1 teaspoon minced fresh sage
1/2 teaspoon grated lemon zest
1 teaspoon lemon juice
1/2 cup crumbled goat cheese
1/4 cup salted pumpkin seeds or pepitas, toasted

Directions

1

Preheat oven to 450°. Cut each squash lengthwise in half; remove and discard seeds. Lightly brush cut sides with 1 teaspoon oil; sprinkle with pepper and 1/2 teaspoon salt. Place on a
2

, cut side down. Bake until tender, 15-20 minutes.
3

Meanwhile, in a large saucepan, combine broth and quinoa; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes.
4

Stir in garbanzo beans, cranberries, green onion, sage, lemon zest, lemon juice and the remaining oil and salt; spoon into squash. Sprinkle with cheese and pumpkin seeds.