These colourful “boats” with quinoa, garbanzo beans and pumpkin seeds use spaghetti squash, a winter squash.  In a pinch, acorn squash will do.

Total TimePrep/Total Time: 30 min.

Makes 8 servings

Ingredients

  • 4 spaghetti  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 (optional)
  • 1 green onion, thinly sliced
  • 1 teaspoon minced fresh sage
  • 1/2 teaspoon grated lemon zest
  • 1 teaspoon lemon juice
  • 1/2 cup crumbled feta cheese
  • 1/4 cup salted pumpkin seeds or pepitas, toasted

DirectionsQuinoa-Stuffed Squash Boats

  1. 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.
  2. Meanwhile, in a large saucepan, combine broth and quinoa; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes.
  3. 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.