These little jewel-laden slices are the perfect alternative to a lunch-time sandwich, the zesty orange gives them a Vit C boost.

  • 2 medium sized butternut squash
  • 2 teaspoons  olive oil
  • Salt and pepper to taste
  • 140g quinoa
  • 350ml  chicken stock
  • 1 bunch kale, stems removed and chopped
  • 1 can  chickpeas, rinsed and drained
  • 2 cloves garlic, minced
  • Juice of 1 orange
  • Zest of 1 orange
  • 1 teaspoon dried oregano
  • Handful of cranberries
  • Parmesan cheese, grated 

1. Slice and scoop

Slice the butternut squash in half and scoop out the seeds. Lie on a baking tray with the centres up. Drizzle with 1 teaspoon of the olive oil and sprinkle with salt and pepper as desired

2. Bake and cool

Bake in a pre-heated oven at 220°C for about 45-50 minutes until the squash is tender. Turn down the oven to 190°C and remove from the oven, allowing to cool before scooping out some of the flesh to make room for the filling.

3. Boil the stock

Boil the chicken stock in a small saucepan and add the quinoa reduce the heat and simmer for about 10-12 minutes until the stock is almost all absorbed. Remove from the hob and leave for 10 minutes. Mix with a fork until fluffy

4. Finalise the filling

In a large fry pan heat 1 teaspoon of olive oil. Add the kale and cook until wilted. Add the garlic, oregano, salt and pepper as desired, chickpeas, orange zest, orange juice, cooked quinoa, and cranberries and mix together for a few minutes. Add the filling to the insides of the squash and place back into the oven for 10 minutes. Remove from the oven, sprinkle with the parmesan and serve

Plate up and enjoy!