Holiday Stuffed Squash

Ingredients

• 2 medium acorn squash, cut in half, seeds removed
• Sea Salt, optional
• Black Pepper, optional
• 2 cans (19 oz/540 ml) lentils, drained and rinsed
• 2 cups steamed seasonal veggies, chopped
• 2 tbsp Holiday Seasoning or Rosemary Garlic
• ¹⁄₂ cup Balsamic Vinaigrette Dressing, prepared
• 2 tbsp Balsamic Vinaigrette Dressing Mix
• ³⁄₄ cup olive oil
• ¹⁄₄ cup balsamic vinegar
• Sea Salt, to taste
• Black Pepper, to taste
• 3 tbsp roasted nuts or seeds, optional

Preparation

1. Season squash halves with salt and pepper, if desired. Place two halves at a time (or all four if small enough), cut-side down, in a Multipurpose Steamer. Cover and microwave on high for 15 min. Set aside and repeat with the two other halves, if needed.
2. Meanwhile, preheat oven to 350° F (175° C) and prepare filling by combining lentils, veggies and seasoning.
3. Arrange the acorn squash halves cut-side up on a Sheet Pan lined with a Sheet Pan Liner and divide the stuffing evenly among each.
4. Bake for 15 minutes or until the stuffing is heated. Remove from oven and let stand for 2–3 minutes. Drizzle with dressing and top with nuts, if desired.