Quinoa-Stuffed Squash Boats

• 4 delicata squash (about 12 ounces each)
• 3 teaspoons olive oil, divided
• 1/8 teaspoon pepper
• 1 teaspoon salt, divided
• 1-1/2 cups vegetable broth
• 1 cup quinoa, rinsed
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
• 1/4 cup dried cranberries
• 1 green onion, thinly sliced
• 1 teaspoon minced fresh sage
• 1/2 teaspoon grated lemon zest
• 1 teaspoon lemon juice
• 1/2 cup crumbled goat cheese
• 1/4 cup salted pumpkin seeds or pepitas, toasted

1. Preheat oven to 450u0b0. Cut each squash lengthwise in half; remove and discard seeds. Lightly brush cut sides with 1 teaspoon oil; sprinkle with pepper and 1/2 teaspoon salt. Place on a
2. , cut side down. Bake until tender, 15-20 minutes.
3. Meanwhile, in a large saucepan, combine broth and quinoa; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes.
4. Stir in garbanzo beans, cranberries, green onion, sage, lemon zest, lemon juice and the remaining oil and salt; spoon into squash. Sprinkle with cheese and pumpkin seeds.

olive oil, pepper, salt, vegetable broth, quinoa, garbanzo beans, cranberries, green onion, fresh sage, lemon zest, lemon juice, goat cheese, pumpkin seeds

Taken from www.tasteofhome.com/recipes/quinoa-stuffed-squash-boats/ (may not work)