Winter Squash Stuffed with Lentil Pilaf

[pomegranates]

Winter Squash Stuffed with Lentil Pilaf
from: http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=2422

Serves 1

Take a shortcut and use boxed pilaf mix to make a tasty filling for
acorn squash.
Ingredients

1 small (1-pound) acorn or delicata squash, halved, seeds scooped out
1 teaspoon extra-virgin olive oil
1 box 365 Everyday Value® Organic Rice & Lentil Pilaf
2 tablespoons chopped dried cranberries
2 tablespoons chopped pecans
Method

Heat oven to 400°F. Brush squash halves all over with oil. Bake on a
baking sheet until very tender, about 40 minutes. (Or, microwave
squash until tender, 5 to 6 minutes, turning halves frequently and
letting them rest 5 minutes after cooking.) Meanwhile, prepare pilaf
according to package directions. When cooked, remove half (about 1 1/4
cups) and set aside for another meal. Toss remaining pilaf with
cranberries and pecans. Spoon pilaf into squash halves.
Nutrition

Per serving (about 19oz/551g-wt.): 770 calories (270 from fat), 30g
total fat, 3.5g saturated fat, 0mg cholesterol, 960mg sodium, 122g
total carbohydrate (15g dietary fiber, 22g sugar), 15g protein

Tags:Budget, Dairy Free, Gluten Free, Wheat Free, Vegan, Vegetarian