* 2 large butternut squash * 2 tsp olive oil * Salt and Pepper
**Quinoa**
* ¾ cup dry quinoa * 1.5 cups vegetable broth
**Stuffing**
* 1 tsp olive oil * 1 bunch kale finely chopped. * 2 cloves garlic * ½ tsp salt * ½ tsp pepper * ½ tsp oregano * 1 can chickpeas * Zest of 1 orange * Juice of ½ Orange * ⅓ cup chopped pecans * ½ cup pomegranate * 3 tbsp fresh parsley
###Instructions
1. First, prepare your butternut squash. Slice them both in half lengthwise, then remove the seeds. 1. Drizzle with olive oil, salt, and pepper, then place face down on a baking sheet and bake at 425f for 45-55 minutes. 1. Once your squash is fork-tender, remove it from the oven. Once they are cooled enough to touch, scoop out the center of each squash and set aside. 1. In the meantime, cook your quinoa in your vegetable broth until fluffy. 1. Finely chop your kale then cook over medium heat in olive oil until wilted. 1. Add in your garlic, salt, pepper, and oregano, and cook for another 1 minute. 1. Add in your orange juice and zest, chickpeas, chopped pecans, and the reserved butternut squash, and mix until well combined. 1. Divide the mixture inside of the hollowed-out squash, then bake for another 10 minutes. 1. Top with pomegranate seeds, extra pecans, and fresh parsley, and enjoy!
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###Ingredients
* 2 large butternut squash
* 2 tsp olive oil
* Salt and Pepper
**Quinoa**
* ¾ cup dry quinoa
* 1.5 cups vegetable broth
**Stuffing**
* 1 tsp olive oil
* 1 bunch kale finely chopped.
* 2 cloves garlic
* ½ tsp salt
* ½ tsp pepper
* ½ tsp oregano
* 1 can chickpeas
* Zest of 1 orange
* Juice of ½ Orange
* ⅓ cup chopped pecans
* ½ cup pomegranate
* 3 tbsp fresh parsley
###Instructions
1. First, prepare your butternut squash. Slice them both in half lengthwise, then remove the seeds.
1. Drizzle with olive oil, salt, and pepper, then place face down on a baking sheet and bake at 425f for 45-55 minutes.
1. Once your squash is fork-tender, remove it from the oven. Once they are cooled enough to touch, scoop out the center of each squash and set aside.
1. In the meantime, cook your quinoa in your vegetable broth until fluffy.
1. Finely chop your kale then cook over medium heat in olive oil until wilted.
1. Add in your garlic, salt, pepper, and oregano, and cook for another 1 minute.
1. Add in your orange juice and zest, chickpeas, chopped pecans, and the reserved butternut squash, and mix until well combined.
1. Divide the mixture inside of the hollowed-out squash, then bake for another 10 minutes.
1. Top with pomegranate seeds, extra pecans, and fresh parsley, and enjoy!
[Source](https://thatveganbabe.com/stuffed-butternut-squash/)