Preheat oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
Carefully cut squash into halves and scoop out the seeds.
Drizzle 1 tablespoon of olive oil and sprinkle ¼ teaspoon of salt over the cut sides of the squash. Rub it in, then place cut side down onto the baking sheet. Bake until you can easily pierce the squash with a fork (about 40 minutes). Leave oven on.
While the squash is roasting, cook the quinoa: in a medium saucepan, combine quinoa with 1 cup of water. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Simmer, uncovered, until all of the water is absorbed (about 16 minutes). Remove from heat and add the cranberries. Cover and let stand for 5 minutes. Uncover and fluff with a fork.
Meanwhile, in a medium skillet, toast the seeds over medium heat for about 4 minutes, stirring frequently. Set aside.
Place the quinoa into a mixing bowl. Add the toasted seeds, green onion, parsley, garlic, lemon juice, remaining salt, and remaining olive oil. Stir. Let it cool slightly, then add chickpeas and the cheeses, if using.
Divide the quinoa mixture evenly between the squash halves. Return to the oven and bake for an additional 15 minutes, until the cheese (if using) browns on top.
180 Church Hill Road, Suite 1 LeedsME04263-3348 United States
DFD Russell Medical Centers - Leeds
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180 Church Hill Road, Suite 1Leeds,
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DFD Russell Medical Center is an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status.
This health center is a Health Center Program grantee under 42 U.S.C. 254b, and a deemed Public Health Service employee under 42 U.S.C. 233(g)-(n).
DFD Russell Medical Center is a FTCA deemed facility.