Preheat the oven to 400 degrees F and set out a baking sheet with parchment paper or grease a 9×13-inch baking dish.
Halve the squash lengthwise
Scoop out the seeds with a spoon, brush the squash with oil, and sprinkle with cinnamon and salt. Place cut-side down on a lined baking sheet or baking pan.
Bake squash for 15 minutes, then flip the squash over to cut-side up. Bake for another 30-45 minutes (size will dictate the time), or until a knife easily pierces the squash. It’s better for the squash to be on the more tender side than firm, in our experience.
In the meantime, prepare your balsamic reduction by adding balsamic vinegar to a small saucepan and bringing to a low boil over medium high heat. Once it begins to bubble, reduce heat to a simmer and cook for about 12-15 minutes. Set aside to cool. It will thicken as it cools.
Prepare a hot skillet over medium-high heat and add the olive oil.
To the still hot skillet add the onion and garlic. Once the onions become tender (about 4 minutes), add the mushrooms. Sauté for 2-3 minutes, or until browned and reduced in size. Then add the kale or spinach and walnuts (optional) and sauté for another 1-2 minutes or until the greens are wilted. Set aside.
Once your squash is roasted, place cut-side up on the baking sheet. Scoop out the butternut squash leaving enough to keep the sides stable and add to a bowl with the sautéed green mix. Mix evenly and put back into the butternut squash.
Top with the chickpeas and fresh parsley and return to the oven for 5 minutes.
Remove from the oven and add the balsamic vinegar reduction to taste. Let cool for a few minutes and then enjoy!
Customize is the key! You can play around with the filling such as adding mushrooms, or kale, or quinoa. The fun part with this one is you can stuff it with pretty much anything you want.
Play around with it and be sure to tag #mindstrongnutrition if you end up making this recipe!
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