Stuffed Butternut Squash with Quinoa, Kale, Cranberries, and Chickpeas

Bahan-bahan (4 porsi)

• 2 medium butternut squash (about 2 1/2 pounds each)
• 2 teaspoons extra-virgin olive oil (divided)
• 3/4 cup quinoa
• 1 1/2 cups low sodium vegetable broth (or chicken broth)
• 1 bunch kale (stems removed and chopped (about 6 lightly packed cups))
• 2 cloves garlic (minced)
• 1 teaspoon dried oregano
• 1/2 teaspoon kosher salt (plus additional for roasting squash)
• 1/2 teaspoon ground black pepper (plus additional for roasting squash)
• 1 can low sodium chickpeas ((15 ounces), rinsed and drained)
• Zest of 1 orange (plus 1 tablespoon fresh orange juice)
• 1/3 cup reduced sugar dried cranberries
• Grated Parmesan cheese ( or crumbled feta cheese, optional)