Step 1

Preheat oven to 375 degrees F. Line a baking sheet with parchment or silicon mat.

Step 2

Prep and roast the squash: Wash and dry squash. Slice each squash in half lengthwise, remove seeds. The seeds should come out easily by scraping the inside of the squash with a spoon. Lightly brush the inside of each squash with a little oil or maple syrup. Sprinkle with a bit of mineral salt and thyme. Place on baking sheet cut side up. Bake in oven for 35 – 40 minutes, or until squash is tender and pierces easily with a fork.

Step 3

Quinoa Stuffing: In a medium pot, add quinoa and water, bring to a boil, cover, reduce heat to low and simmer for 15 minutes. Remove lid, fluff a fork and let set 10 minutes. Add pistachios, cranberries, shallots, chickpeas, salt, pepper, and any other optional ingredients. Toss well to combine.

Step 4

Assemble: Scoop quinoa into squash halves, place back in the oven for 10 minutes to warm if needed, and serve.

Step 5

Serves 6

Step 6

Leftovers can be kept in an airtight container in fridge for up to 4 – 5 days.