Stuffed Butternut Squash with Quinoa, Kale, Cranberries, and Chickpeas

INGREDIENTS

medium butternut squash, about 2 1/2 pounds each

2 tsp

olive oil, divided

3/4 cup

quinoa

1 1/2 cups

low sodium vegetable or chicken broth

bunch kale, stems removed and chopped (about 6 lightly packed cups)

2 cloves

garlic, minced

1 tsp

dried oregano

1/2 tsp

kosher salt (plus additional for roasting squash)

1/2 tsp

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)