1 medium butternut squash
1 tbs olive oil
1 cup quinoa
2 cup low sodium vegetable broth
1/2 sweet onion
1 bunch kale, stems removed and chopped
2 cloves garlic, minced
1/2 teaspoon sea salt
1/2 tsp nutmeg
1/2 teaspoon black pepper
1 cup chickpeas, rinsed and drained
1/4 cup dried cranberries
1/4 cup chopped walnuts
a drizzle of maple syrup+ ground cinnamon (optional)

Preheat oven to 425
Cut squash in half, length ways, scoop out the guts and seeds
Drizzle each side with olive oil; bake squash 425 degrees for 45 min

Cook quinoa in broth (1 part quinoa: 2 part broth; 15 min)

Stuffing:
In skillet sauté onion and garlic.
Add in kale, and finally add chick peas and quinoa
Until Kale is slightly wilted

Spoon your stuffing into the belly of your squash, top with cranberries, walnuts, and drizzle of maple syrup

Bake for another 10 minutes, at 375.