Preheat the oven to 400°F and line a baking sheet with parchment paper.

Cut the butternut squash in half lengthwise and scoop out the seeds. Brush the cut sides with 1 tbsp olive oil and place the cut side down on the baking sheet. Roast for 40–45 minutes, or until fork tender.

While the squash roasts, combine the steel cut oats and vegetable broth in a saucepan. Bring to a boil, reduce the heat, and simmer for 20–25 minutes, until tender. Drain any excess liquid.

Heat the remaining 1 tbsp olive oil in a large skillet over medium heat. Add the onion and mushrooms and cook for 5–7 minutes, until softened.

Optional: For extra crunch, toast the walnuts in a dry skillet for 3–4 minutes and hold them back until step 7.

Stir the rosemary, chickpeas, spinach, garlic, walnuts and Dijon mustard into the skillet. Cook for 2–3 minutes, until the spinach wilts.

Transfer the cooked oats to a large bowl. Add the vegetable and chickpea mixture, dried cranberries and lemon juice. Stir to combine.

Once the squash is cool enough to handle, scoop out about ½ cup of flesh from each half, leaving a ½ inch border. Reserve the flesh for soups, smoothies, or another recipe.

Fill each squash half generously with the oat mixture.

Drizzle with balsamic glaze and garnish with fresh rosemary. Cut each stuffed half crosswise into two portions before serving.

Store leftovers in an airtight container in the refrigerator for up to 3 days.