This stuffed Honeynut Squash is delicious, hearty and is perfect as a main course or served as a side. Roasted until tender then stuffed with a delicious quinoa salad, I like to serve mine over a bed of arugula for an extra layer of crunch.
1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
2. Using a sharp knife, cut the top and bottom off of the honeynut squash, and then cut the squash in half lengthwise. Use a spoon to scoop out the seeds.
3. Place the squash skin side down on the baking sheet and drizzle with 2 tbsp of the olive oil and salt, pepper and thyme. Flip them over so the skin side is up.
4. Bake for 20-25 minutes until fork tender.
5. While the squash is baking, cook the quinoa according to package directions, and prep the veggies.
6. Make the salad- in a bowl combine the lemon juice, apple cider vinegar, Dijon mustard, honey, salt and black pepper. Whisk until well blended. Next add in the cooked quinoa, chickpeas, bell pepper, onion, parsley and dried cranberries. Mix until well combined.
7. Once the Honeynut squash comes out of the oven, serve over a bed of arugula and fill each one with the quinoa salad, garnish with pumpkin seeds and enjoy!
