Butternut squash boats are what dreams are made of- vegan, gluten free, delicious dreams (or any type of food dreams, really). These boats are savory, satisfying, decadent, and healthy all wrapped in one- or should we say stuffed? Loaded with plant based protein, fiber, and Mesquite Superfood Powder, this recipe is bound to "float your boat".
This recipe makes about 4 servings.
1 Bunch kale, stems removed and chopped (about 5 cups)
3 Cloves garlic, minced
1 tsp dried oregano
½ tsp sea salt
½ tsp black pepper
1 (15oz) Can chickpeas, drained and rinsed
1 Tbsp orange juice
1/3 Cup dried cranberries
Grated parmesan cheese (optional)
Preheat oven to 425°F. Halve the butternut squash, scoop out the seeds, then place them on a baking tray cut sides up. Drizzle with 1 tsp of olive oil and sprinkle with salt and pepper. Bake for 45-55 minutes or until squash is fork tender. Remove and let cool, reduce temp to 375°.
While squash is baking, place broth in a small saucepan and bring to a boil. Add the quinoa, return to boil, then reduce heat, cover, and let simmer for 12 minutes- until most of the broth is absorbed. Remove from heat and let sit uncovered for 15 minutes.
In a large skillet heat 1 tsp olive oil over medium heat. Add the kale and cook until wilted, about 4-5 minutes, then reduce heat to low. Add garlic, oregano, mesquite powder, ½ tsp of salt, and ½ tsp of pepper. Cook for an additional 30 seconds, until fragrant. Stir in chickpeas, orange juice, quinoa, and cranberries.
Once cooled down, scoop out some of the flesh from the squash, leaving a ½ thick border around the sides. Stuff the kale quinoa filling into the squash halves, top with cheese and bake for additional 8-10 minutes. Enjoy!