Delicious Stuffed Butternut Squash

1. Preheat oven to 425 degrees F (220 C).
2. Wash the butternut squash, cut it in half, and deseed it.
3. Brush the squash halves with a little avocado oil, then sprinkle with salt and pepper.
4. Bake for 45 to 50 minutes at 425 degrees F, or until tender.
5. Meanwhile, prepare the quinoa: In a pot, combine 1 cup of quinoa, 2 cups of vegetable broth, 1 teaspoon of Orega Wild spice, and salt and pepper to taste. Bring to a boil, then reduce heat and simmer until quinoa is tender (about 15 minutes).
6. In a separate pan, add 1 tablespoon of avocado oil. Add 1 small red onion (chopped) and 1 large leek (sliced). Sauté for a few minutes until tender.
7. Add 1/2 teaspoon of Orega Wild spice and 1 cup of cooked chickpeas to the pan with the onion and leeks. Cook for a few more minutes until heated through.
8. Mix the cooked quinoa with the sautéed onion, leeks, and chickpeas. Set aside.
9. Once the squash is baked, remove it from the oven and let it cool for a few minutes. Carefully scoop out and cube some of the cooked squash flesh from the top part of the halves and add it to the quinoa stuffing mixture.
10. Stuff the butternut squash halves with the quinoa mixture.
11. Optionally, sprinkle some fresh thyme on top before serving. Enjoy!