Ingredients
4 delicata squash (about 12 ounces each)3 teaspoons olive oil, divided 1/8 teaspoon pepper1 teaspoon salt, divided 1-1/2 cups vegetable broth1 cup quinoa, rinsed1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained1/4 cup dried cranberries1 green onion, thinly sliced1 teaspoon minced fresh sage1/2 teaspoon grated lemon zest1 teaspoon lemon juice1/2 cup crumbled goat cheese1/4 cup salted pumpkin seeds or pepitas, toasted
Preparation
Preheat oven to 450°. Cut each squash lengthwise in half; remove and discard seeds. Lightly brush cut sides with 1 teaspoon oil; sprinkle with pepper and 1/2 teaspoon salt. Place on a baking sheet, cut side down. Bake until tender, 15-20 minutes.
Meanwhile, in a large saucepan, combine broth and quinoa; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes.
Stir in garbanzo beans, cranberries, green onion, sage, lemon zest, lemon juice and the remaining oil and salt; spoon into squash. Sprinkle with cheese and pumpkin seeds.
