Holiday Stuffed Squash
This recipe is easily multiplied and versatile to satisfy all your guests, including vegetarians. You’ll be a super host!
2 medium acorn squash, cut in half, seeds removed
Sea Salt (Grinder), optional
Black Pepper (Grinder), optional
2 cans (19 oz/540 ml) lentils, drained and rinsed
2 cups steamed seasonal veggies, chopped
2 tbsp Smoky Roasted Tomato Nutritional Yeast Topper
1 tbsp Holiday Seasoning
1⁄2 cupBalsamic Vinaigrette Dressing, prepared
3 tbsp roasted nuts or seeds, optional
- 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.
- Meanwhile, preheat oven to 350° F (175° C) and prepare filling by combining lentils, veggies, nutritional yeast sprinkle, and Holiday Seasoning.
- 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.
- Bake for 15 minutes or until the stuffing is heated. Remove from oven and let stand for 2–3 minutes. Drizzle with nourish dressing and top with nuts, if desired.
Per serving: Calories 400, Fat 8 g (Saturated 1 g, Trans 0 g), Cholesterol 0 mg, Sodium 340 mg, Carbohydrate 66 g (Fibre 24 g, Sugars 12 g), Protein 20 g.
Prep ahead by stuffing the squash the day before and baking to heat through right before serving.
Be creative and use any leftovers you have in your refrigerator to create a new squash nourish bowl.