Rice & Lentil Stuffed Squash

Ingredients

2 Acorn Squash (large)

1/2 tsp Sea Salt (divided)

1/2 cup Brown Rice

1/2 cup Vegetable Broth

1 Yellow Onion (chopped)

3 Garlic (clove, minced)

6 Cremini Mushrooms (large, sliced)

1 tbsp Thyme (fresh)

1 cup Kale Leaves (finely chopped)

1 cup Lentils (cooked, rinsed)

Directions

1. Preheat your oven to 375ºF (190ºC) and line a baking sheet with parchment paper.

2. Cut the squash in half and scoop out the seeds and strings. Season the flesh of the squash with one-third of the salt and place it flesh side down on the baking sheet. Bake for 35 to 40 minutes, or until the squash is tender.

3. Meanwhile, cook the rice according to package directions.

4. Add the broth to a large pan with the onions and garlic. Cook over medium heat until the onions have started to soften, about 3 minutes. Add the mushrooms, thyme, and remaining salt. Continue to cook for another 3 to 5 minutes until the mushrooms start to soften.

5. Wilt in the kale leaves then add the cooked lentils and rice. Stir to combine.

6. Spoon the rice and lentil mixture into the baked squash. Enjoy!

Notes

• Leftovers. Refrigerate in an airtight container for up to four days.

• Serving Size. One serving is equal to half a squash and approximately one cup of the lentil and rice filling.

• Additional Toppings. Fresh herbs, red pepper flakes or fresh ground black pepper.

• No Acorn Squash? Use a different variety of squash or sweet potato.

• No Vegetable Broth? Use water instead.