Ingredients

Instructions

1. 1
   Preheat oven to 425°F. Place butternut squash halves cut side up on baking sheet. Drizzle with 1 tsp. olive oil. Bake 45 minutes or until squash is fork tender. Remove from oven and let cool. Reduce oven to 375°F.
2. 2
   While squash is baking, place stock in small saucepan and bring to a boil. Add quinoa and return to a boil. Reduce heat, cover and let simmer for 12 minutes or until most of the stock is absorbed. Remove from heat and let sit for 15 minutes. Fluff with a fork and set aside.
3. 3
   In a large skillet, heat remaining 1 tsp. olive oil over medium heat. Add kale and cook until wilted. Reduce heat to medium low. Add garlic, oregano, salt and pepper. Cook until garlic is fragrant, about 30 seconds. Stir in garbanzo beans, orange zest, orange juice, quinoa and cranberries. Set aside.
4. 4
   Once squash is cool enough to handle, scoop out flesh, leaving a ½-inch thick border around the sides. Reserve the flesh for another use. Stuff the quinoa filling into the squash halves. Bake for about 10 minutes or until filling is hot. Serve warm.