Stuffed Butternut Squash with Quinoa, Cranberries and Chickpeas

Stuffed Butternut Squash with Quinoa, Cranberries and Chickpeas

Today we have a WINNING recipe for you so that you can WIN in your nutrition and WIN in life!

Today’s WINNING recipe to meet Coach JC’s 10 WINNING Habits is Stuffed Butternut Squash with Quinoa, Cranberries and Chickpeas. Where are my veggies?

Ingredients:

2 medium butternut squash, about 2 1/2 pounds each
2 teaspoons olive oil, divided
3/4 cup quinoa
1 1/2 cups low sodium vegetable or chicken broth
1 bunch kale, stems removed and chopped (about 6 lightly packed cups)
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon kosher salt (plus additional for roasting squash)
1/2 teaspoon black pepper (plus additional for roasting squash)
1 (15 ounce) can low sodium chickpeas, rinsed and drained
Zest of 1 orange, plus 1 tablespoon fresh orange juice
1/3 cup reduced sugar dried cranberries
Grated Parmesan cheese or crumbled feta cheese (optional)

Directions:

Place a rack in the center of your oven and preheat the oven to 425 degrees F. Halve the butternut squash, scoop out the seeds, then arrange the halves on a baking tray, cut sides up. Drizzle with 1 teaspoon olive oil and sprinkle lightly with salt and pepper. Bake 45-55 minutes, just until the squash is fork tender. Remove from the oven and let cool. Reduce the oven temperature to 375 degrees.
While the squash is baking, place the broth in a small saucepan and bring to a boil. Add the quinoa, return to a boil, then reduce the heat, cover, and let simmer for 12 minutes, until most of the broth is absorbed. Remove from the heat and let sit, covered, for 15 minutes. Fluff with a fork, then set aside.
In a large skillet, heat the remaining 1 teaspoon olive over medium. Add the kale and cook until wilted, about 4 minutes, then reduce the heat to medium low. Add the garlic, oregano, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Cook 30 additional seconds, until is fragrant. Stir in the chickpeas, orange zest, orange juice, cooked quinoa, and cranberries.
Once the squash is cool enough to handle, scoop out the flesh, leaving a 1/2-inch-thick border around the sides and a 3/4-inch border along the bottom. Reserve the flesh for another use (or if you don’t mind a super duper stuffed squash, mix it in with the rest of the filling). Stuff the kale quinoa filling into the squash halves, then return the squash to the oven. Bake at 375 degrees until hot, about 10 additional minutes. Sprinkle with cheese and serve warm.

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Keep WINNING!

The Bootcamp Tulsa Family






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  • Coach JC
  • Meet Coach JC

    "If you want to WIN more in life you are in the right place my friend! I am blessed and privileged everyday to help people WIN more in life.

    I got my start as the youngest Director of Strength & Conditioning at the Division I level at Oral Roberts University and have been blessed to COACH professional athletes from the NFL, NBA, MLB, MLS, and WNBA through Dynamic Sports Development. As an ENTREPRENEUR I then started Bootcamp Tulsa to help women WIN in their Fitness, Nutrition & in Life. On a daily basis I now run our Non-Profit, 501 (c) (3), Fit First Responders serving those that serve us everyday, our Police Officers, Firefighters, Medics and national Guard.

    If I'm not helping people WIN through my Performance Coaching you will find me motivating people on stage through my MOTIVATIONAL SPEAKING in churches, companies, universities and athletic organizations. I even took some of that motivation and combined it with a winning game plan to author a few books. I love helping people WIN but there is nothing I'm more passionate about then being a FATHER to my beautiful daughter and a HUSBAND to my hot wife."

Coach JC