Looking to go plant-based this Thanksgiving? This recipe provides an ideal plant-based alternative. It can be offered as the main dish or as a side dish. Either way, it will fancy up the dinner table. Loaded with fiber and rich in beta-carotene, this dish will leave you and your guests satisfied.
Watch the video now.
Video by George Carvalho, Irina de Souza and Steve Pipho.
Ingredients:
- 1 medium butternut squash
- 2 teaspoons olive oil
- 3 cups cooked quinoa
- 4 cups raw kale, stems removed and chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- 1 (15 ounce) can low sodium chickpeas, rinsed and drained
- Zest of 1 orange, plus 2 tablespoons fresh orange juice
- 1/4 cup reduced sugar dried cranberries
- Roasted pumpkin seeds
- Salt and pepper to taste
Directions:
- Place a rack in the center of your oven and preheat the oven to 425 degrees F. Halve the butternut squash, scoop out the seeds, then arrange the halves on a baking tray with a small about of water, cut side down. Bake 30 minutes, or until the squash is fork tender. See below for *Quick Cook Method. Remove from the oven and let cool. Reduce the oven temperature to 375 degrees.
- While the squash is baking, prepare quinoa mixture. In a large skillet, heat olive oil over medium. Add the garlic and sauté. Add the kale and cook until wilted, about 2 minutes, then reduce the heat to medium low. Stir in cooked quinoa, chickpeas, orange zest, and orange juice. Add seasonings and stir well. Add cranberries and allow flavors to blend together, cook for 5 minutes, constantly turning.
- 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. Dice into small pieces, fold into quinoa stuffing mixture.
- 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 pumpkin seeds and serve warm.
*Quick Cook Method. Microwave butternut squash, one half at a time, in microwave-safe container with small amount of water and cut side facing down, for 10 minutes.
Nutrition Facts
Serving size ½ cup.
Calories 202
Total Fat 4g
Sat Fat 1g
Carbohydrates 37g
Fiber 7g
Sodium 149mg
Protein 8g