INGREDIENTS
•
4 honeynut squashes
•
2 tablespoons olive oil, divided
•
1 medium yellow onion, diced
•
2 cloves garlic, minced
•
2 packed cups kale, shredded
•
2 cups cooked quinoa (see recipe below)
•
1 1/2 cups cooked (or one 15-ounce can, rinsed and drained) chickpeas
•
1/4 cup raisins
•
salt and pepper to taste