Quinoa-Stuffed Butternut Squash with Savory Gravy Recipe - Forks Over Knives

Ingredients

• 2 2- to 3-lb. butternut squash
• 2 cups cooked tricolor quinoa
• 2 cups chopped fresh arugula
• 1 cup cooked French green lentils
• ½ cup chopped toasted pecans
• ⅓ cup dried tart cherries
• ⅓ cup chopped dried apricots
• ¼ cup chopped fresh parsley
• 1 tablespoon chopped fresh sage or 1 teaspoon dried sage, crushed
• 1 teaspoon chopped fresh thyme or ½ teaspoon dried thyme
• 1 teaspoon orange zest
• ½ teaspoon freshly ground black pepper
• ¾ cup finely chopped shallots
• 1½ teaspoons sea salt
• 4 cups low-sodium vegetable broth
• 1 teaspoon poultry seasoning
• ⅔ cup chickpea flour