Stuffed Butternut Squash with Quinoa, Kale, Cranberries, and Chickpeas
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Well Plated · by Erin Clarke★ 4.8 (41)

Stuffed Butternut Squash with Quinoa, Kale, Cranberries, and Chickpeas

NUTRITION · PER SERVING70M COOK
CAL 27%·PRO 37%
CARBS 110G81% OF CAL
20G FIBER63G OTHER27G TOTAL SUGAR
FAT 9G15% OF CAL
2G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Roasted butternut squash filled with seasoned quinoa, kale, chickpeas, and cranberries. A satisfying vegetarian main that's hearty enough for fall dinners.

mainamericanbowlbeansgluten free
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Nutrition & ingredients

Ingredients

serves 4
  • 2 medium butternut squash (about 2 1/2 pounds each)
  • 2 teaspoons extra-virgin olive oil (divided)
  • 3/4 cup quinoa
  • 1 1/2 cups low sodium vegetable broth (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 (plus additional for roasting squash)
  • 1/2 teaspoon ground black pepper (plus additional for roasting squash)
  • 1 can low sodium chickpeas ((15 ounces), 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, optional)
PREP
10M
SODIUM
488MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.