Squash is one of the most recognizable vegetables in the fall and winter seasons, perhaps it is the orange color that reminds us of fire and makes us warm or whether it is the nutritional value and vitamins of this amazing vegetable that binds it to these times of the year. For whatever reason, there’s nothing like it when we want to cook a juicy, tasty and colorful dish that will warm us up in the autumn chill.
Ingredients for Chickpea and cauliflower-stuffed squash:
Method of preparing the Chickpea and cauliflower-stuffed squash:
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Heat your oven to 425 °F (220 °C). Place the squash on a baking pan and drizzle 1 tablespoon of olive oil over the four halves of squash, sprinkle with salt and black pepper and bake in the oven for 40-55 minutes until its center is fork tender. Remove from oven and lower temperature to 375 °F (180 °C).
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While the squash is in the oven, heat a large pan over medium heat and pour the remaining olive oil into it.
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When the oil is hot, add the kale and cook for about 4 minutes on medium to low heat. Add the oregano, ½ teaspoon salt and ½ teaspoon black pepper, and cook for about 30 seconds.
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After 30 seconds add the chickpeas, orange zest, orange juice, cranberry, and cauliflower to the pan and stir well.
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Once cool, fill the squash halves with the chickpea mixture, sprinkle parmesan or feta cheese over them and roast for about 10 minutes. Serve warm.
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