Stuffed Acorn Squash

Wash hands well with soapy and warm water. Wash produce thoroughly.

Preheat oven to 350°F. Cut squash in half and remove the seeds and pulp.

Place squash face down on a baking sheet. Bake squash for 30-45 minutes, until fork tender.

While your squash is baking. In a medium saucepan, fry onion and garlic in oil until soft, about 5 minutes.

Pour in brown rice and lentils, stir constantly. Toast rice and lentils with onion and garlic for 1-2 minutes until nutty and fragrant.

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

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.

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.

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