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Stuffed Butternut Squash with Quinoa Cranberries and Kale
Ingredients
  • 2 medium butternut squash, about 2 ½ pounds each
  • ¾ cup quinoa
  • 1 ½ cups low sodium vegetable or chicken broth
  • 1 bunch kale, stems removed and chopped (about 6 lightly packed cups)
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon kosher salt (plus additional for roasting squash)
  • subheading: ½ teaspoon black pepper (plus additional for roasting squash):
  • 1 (15 ounce) can low sodium chickpeas, rinsed and drained
  • Zest of 1 orange, plus 1 tablespoon fresh orange juice
  • ⅓ cup reduced sugar dried cranberries
Steps
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