Hearty Stuffed Butternut Squash

Ingredients

• Squash
• 2 small butternut squash, cut in half lengthwise and seeds removed
• 2½ tablespoons olive oil
• 1¼ cups corn kernels
• Filling
• 1 cup quinoa
• 2 cups water or vegetable broth
• One 14-ounce can chickpeas, drained
• 1 bunch scallions, thinly sliced
• 1 cup chopped roasted red peppers
• ½ cup chopped fresh parsley
• 1 cup chopped hazelnuts
• ⅓ cup olive oil
• ¼ cup apple cider vinegar
• 1 tablespoon Dijon mustard
• Salt and freshly ground black pepper
• ⅓ cup shredded Gruyère cheese