Stuffed Acorn Squash

STUFFEd acorn squash

Ingredients

2 Acorn Squashes

2 cups water

1 cup dried green lentils

1 Tbsp EPICURE Better Than Beef Broth

1 tsp EPICURE SPG

1/4 cup dried unsweetened cranberries chopped

1/4 cup pine nuts or other nuts of your choice

1 carrot chopped

1 parsnip chopped

½ cup chopped kale or broccolini

2 Tbsp EPICURE Shepherds Pie seasoning

½ red onion chopped

1 Tbsp olive oil

1 tsp EPICURE Minced Garlic

DIRECTIONS

Wash squash and cut into 3-4 frames. Remove seeds and pulp.

Pour water, lentils and Better than Beef Broth into a Round Steamer and microwave with lid on for  15 minutes or until fork tender.

Place squash frames in Multipurpose Steamer , sprinkle with SPG and microwave for about 8 minutes.

Remove lentils from microwave, add cranberries and nuts.

Remove squash from Multipurpose Steamer set aside. Add carrot, parsnip and Shepherd’s Pie seasoning to Multipurpose steamer and microwave for 3-4 minutes.

Heat a Sauté Pan over medium heat, add oil. Once hot, add chopped red onion and minced garlic, let it fry for couple minutes. Add steamed carrot, parsnip, kale and lentils, mix well.

Preheat oven to 400F.

Place squash on Sheet Pan lined with Silicone Liner.

Fill in your squash frames with prepared filling. Bake in the oven for 10 minutes.

Enjoy!

Stuffed Acorn Squash – Not Just for Thanksgiving, Perfect Anytime! #jmflavors