Wheat and Tomatoes Stuffed Acorn Squash
[cooked-sharing]
PreHeat the oven to 375°F.
Carefully cut the squash in half from stem to tip. Scoop out the seeds from the inside of both of the squash halves.
Rub the squash halves with olive oil. Season with salt and pepper.
Roast in the oven for 45 to 60 minutes or until the squash is caramelized and cooked through. Tip to know squash is cooked: You should be able to easily poke it with a fork or a knife all the way through.
In the meantime, preheat the wheat and tomatoes pouch according to the package instructions. Once the squash is cooked through, let it cool a bit to handle.
Stuff it with the wheat and tomatoes mixture. Top with a dollop of yogurt, fresh herbs and Wild Garden Super Seeds Dukkah. Enjoy warm or at room temperature.
Ingredients
Directions
PreHeat the oven to 375°F.
Carefully cut the squash in half from stem to tip. Scoop out the seeds from the inside of both of the squash halves.
Rub the squash halves with olive oil. Season with salt and pepper.
Roast in the oven for 45 to 60 minutes or until the squash is caramelized and cooked through. Tip to know squash is cooked: You should be able to easily poke it with a fork or a knife all the way through.
In the meantime, preheat the wheat and tomatoes pouch according to the package instructions. Once the squash is cooked through, let it cool a bit to handle.
Stuff it with the wheat and tomatoes mixture. Top with a dollop of yogurt, fresh herbs and Wild Garden Super Seeds Dukkah. Enjoy warm or at room temperature.
