Ingredients
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1/2 cup dry lentils, picked over
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2 medium acorn squash (about 1 1/2 lbs each)
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1 tbsp olive oil
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1 (8.8 oz) pkg Nature's Promise® microwaveable brown rice
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1/4 cup finely grated Parmesan
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1 small zucchini, coarsely grated
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1 small shallot, finely chopped
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1/2 tsp garlic powder
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1/2 tsp dried thyme
Steps
1
Preheat oven to 425°F. In a medium pot, combine the lentils and enough water to cover by 2 inches. Partially cover and heat to a boil on high. Reduce heat and simmer 15–20 min., until tender, stirring occasionally. Drain well.
2
Meanwhile, halve each squash lengthwise. With a spoon, scoop out and discard seeds. Trim a very thin slice from curved sides of squash halves to sit flat, cavity-sides up. Brush cut sides with the oil. Arrange cut-sides down on a large sheet pan. Roast 20 min., until tender when pierced with the tip of a knife.
3
Break up the brown rice in package (do not follow heating instructions) and place in a large bowl along with cooked lentils, Parmesan, zucchini, shallot, garlic powder, thyme, and ¼ tsp each salt and pepper. Stir to combine.
4
Turn squash cavity-sides up. Season cavities with a pinch of salt. Spoon lentil mixture into cavities, packing tightly. Return to oven and bake 15 min.
