This recipe is so delicious and good balance of protein, natural carbs, and healthy fat. Enjoy!
2 medium butternut squash
2 teaspoons olive oil, divided
3/4 cup quinoa
1 1/2 cups low sodium vegetable or chicken broth
6 cups kale, chopped
2 garlic cloves, minced
1 teaspoon dried oregano
1 cup walnuts
2 tablespoons orange juice
1/3 cup dried cranberries
1/2 cup crumbled feta cheese
For more protein, top this with greek yogurt or cottage cheese, or add diced chicken breast.
1. Place a rack in the center of your oven and preheat to 425 degrees Fahrenheit. Halve the butternut squash, scoop out the seeds, then arrange the halves on a baking tray. Drizzle with 1 teaspoon olive oil and bake 45-55 minutes, until tender. Remove from the oven and let cool. Reduce the oven temperature to 375 degrees.
2. While the squash is baking, place the broth in a small saucepan and bring to a boil. Add the quinoa, return to a boil, then reduce the heat, cover, and let simmer for 12 minutes, until most of the broth is absorbed.
3. Remove from the heat and let sit, covered, for 15 minutes. Fluff with a fork, then set aside.
4. In a large skillet, heat the remaining 1 teaspoon olive over medium. Add the kale and cook until wilted, about 4-5 minutes, then reduce the heat to medium low. Add garlic and oregano Cook 30 additional seconds. Stir in the walnuts, orange juice, cooked quinoa, and cranberries.
5. Once the squash is cool enough to handle, scoop out the flesh, leaving a 1/2-inch-thick border around the sides and a 3/4-inch border along the bottom. Mix it in with the rest of the filling.
6. Stuff the kale quinoa filling into the squash halves, then return the squash to the oven. Bake at 375 degrees until hot, about 10 additional minutes. Sprinkle with feta cheese and serve warm. Enjoy!