1 butternut squash
1 cup chickpeas
1/2 cup cooked (red) quinoa
1/2 cup pomegranate seeds
1/2 of a red onion
2 garlic cloves
2 large handful of fresh spinach
Juice of 1 lemon
1 tsp harissa seasoning (or more to taste)
Salt and pepper
Preheat oven to 425 F (220 C).
Cut butternut squash in half, scoop out the seeds and put both pieces on a lined baking sheet (cut side up).
Bake for 45 to 60 minutes (depending on its size) until fork tender.
Finely dice onion and garlic and sauté on medium heat with a splash of water until slightly browned and fragrant.
Add chickpeas, spinach (chopped), quinoa, lemon juice, pomegranate seeds, harissa seasoning, salt and pepper (to taste). When butternut squash is done, take it out of the oven and let it cool down a bit to scoop out some of the flesh (but just enough to have space for the filling). Stuff with the chickpea mix and put it back in the oven for 5 minutes or just enjoy as it is!
Add a drizzle of runny tahini on top!
Use the remaining butternut for another recipe, like hummus, baked goods, vegan cheese sauce, a smoothie etc. (I scooped out about half a cup and used it to make hummus)
I always cook a full cup of quinoa instead of just the smaller amount necessary for a recipe and refrigerate the leftovers for another meal.
Kale would also work well instead of spinach (or both!)