• Preheat Oven to 400°.

PREPARE STUFFING

• Drizzle oil in large skillet over medium heat.
  Olive Oil
• Dice onion and add to pan.
  1 Medium Yellow Onion
• Dice celery into small pieces and add to pan. Mix well.
  2 Ribs Celery
• Cut carrots into small coins and add to pan. Mix well and cook until vegetables begin to soften (about 4-5 minutes), stirring often.
  ½ Bag Baby Carrots (16 oz bag)

ADD SEASONINGS

• Add all seasonings to mixture and mix well. Cook about 2 minutes to incorporate, stirring occassionally.
  1 tbsp Italian Seasoning, 1 tbsp Nutritional Yeast, 1 tsp Garlic Powder, 1 tsp Dried Sage, 1 tsp Thyme, 1 tsp Nutmeg, 1 tsp each Salt

COOK STUFFING MIXTURE

• Add broth, lentils, and rice to mixture and mix well to fully combine.
  1 Box Vegetable Broth Carton (32 oz ea), 1 Cup Green Lentils, ½ Cup Wild Rice Blend
• Bring mixture to a boil, then cover and reduce to a simmer.
• Cook about 40-45 minutes until lentils are tender and stir occasionally. This may take more or less time, be flexible & check often beginning about 35 minutes.

PREPARE ACORN SQUASH WHILE STUFFING IS COOKING

• Wash the outside of the squash.
• Cut each squash in half and scoop & toss out the the strands and seeds.
  2 Acorn Squash
• Drizzle a small amount of oil inside the squash and with hands or a brush spread it around entire orange flesh. Sprinkle with salt and pepper and place orange flesh side down on parchment lined baking sheet.
  Olive Oil, Salt & Pepper
• Cook for about 40 minutes, checking for desired tenderness at 35 min.

AFTER LENTILS ARE COOKED TO DESIRED TENDERNESS

• Taste mixture & adjust spices as desired (likely need more salt & pepper).
• Rough chop walnuts. Add walnuts and cranberries to mixture and mix well to incorporate. Heat through another 5 minutes.
  ½ Cup Walnuts, ⅓ Cup Dried Cranberries
• TO SERVE: Spoon stuffing mixture into squash and sprinkle with optional parsley for color.
  Handful Fresh Parsley