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Quinoa Stuffed Squash Boats

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Quinoa-Stuffed Squash Boats

Chickpea

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Description

My colorful “boats” with quinoa, garbanzo beans and pumpkin seeds use delicata squash, a winter squash with edible skin that’s cream-colored with green stripes. In a pinch, acorn squash will do—but don't eat the skin! —Lauren Knoelke, Milwaukee, Wisconsin

Ingredient:

  • 4 delicata squash (about 12 ounces each)
  • 3 teaspoons olive oil, divided
  • 1/8 teaspoon pepper
  • 1 teaspoon salt, divided
  • 1-1/2 cups vegetable broth
  • 1 cup quinoa, rinsed
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1/4 cup dried cranberries
  • 1 green onion, thinly sliced
  • 1 teaspoon minced fresh sage
  • 1/2 teaspoon grated lemon zest
  • 1 teaspoon lemon juice
  • 1/2 cup crumbled goat cheese
  • 1/4 cup salted pumpkin seeds or pepitas, toasted

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