Stuffed Acorn Squash

Directions:

1.Wash hands well with soap and warm water. Wash produce thoroughly.

2.Preheat oven to 350°F.

3.Cut squash in half and remove the seeds and pulp. 4.Place squash face down on a baking sheet. Bake squash for 30-45 minutes, until it is fork tender (can be easily pierced with a fork).

5.While your squash is baking, in a medium saucepan, fry onion and garlic in oil until soft, about 5 minutes. 6.Pour in brown rice and lentils, stir constantly. Toast rice and lentils with onion and garlic for 1-2 minutes until nutty and fragrant.

7.Pour in vegetable broth, pepper, bay leaf, and thyme or sage. Stir mixture and bring to a boil.

8.Once mixture begins to boil, cover pot with a lid and reduce heat to a simmer. Set timer for 45 minutes and cook covered until all moisture is absorbed.

9.When rice mixture is cooked, transfer into a large bowl. Add greens to hot rice mixture and toss with a fork. The hot rice mixture will begin to cook the greens. Set aside.

10.When fork tender, remove squash from oven and pack rice mixture into squash halves. Sprinkle cheese on top.