• Preheat Oven to 400°.

PREPARE STUFFING

• Drizzle olive oil into a large skillet over medium heat.
  Drizzle Olive Oil
• Dice the onion, celery, and carrots, then add them to the pan.
  1 Medium Yellow Onion, 2 Ribs Celery, ½ Bag Baby Carrots (16 oz bag)
• Cook for about 10 minutes, stirring frequently, until the vegetables begin to soften.

ADD SEASONINGS

• Add all seasonings to the pan. Stir well and cook for about 2 minutes to let the flavors blend.
  1 tbsp Italian Seasoning, 1 tbsp Nutritional Yeast, 1 tsp Garlic Powder, 1 tsp Dried Sage, 1 tsp Thyme, 1 tsp Nutmeg, 1 tsp Salt, ½ tsp Pepper

COOK STUFFING MIXTURE

• Pour in the vegetable broth and stir to combine. Bring the mixture to a boil.
  1 Box Vegetable Broth Carton (32 oz ea)
• Add the lentils and wild rice blend, stirring well. Cover, reduce heat to low, and let simmer for 45–50 minutes, stirring occasionally, until the lentils are tender. Start checking around 40 minutes and adjust as needed, cooking time may vary slightly.
  1 Cup Green Lentils, ½ Cup Wild Rice Blend

PREPARE ACORN SQUASH WHILE STUFFING IS COOKING

• Wash the outside of each squash to remove any dirt.
• Cut each squash in half and scoop out the seeds & stringy center, discard.
  3 Acorn Squash
• Drizzle a small amount of olive oil inside each squash half. Use your hands or a brush to spread the oil evenly over the orange flesh.
  Drizzle Olive Oil, Salt & Pepper
• Sprinkle lightly with salt and pepper. Place the squash halves cut side down on a parchment-lined baking sheet.
• Roast for about 40 minutes, checking for tenderness at 35 minutes. The squash should be easily pierced with a fork but still hold its shape.

AFTER LENTILS ARE COOKED TO DESIRED TENDERNESS

• Taste the lentil and rice mixture and adjust the seasoning as needed.
• Roughly chop the walnuts, then add them along with the dried cranberries to the mixture. Stir well to combine and heat through for another 5 minutes.
  ½ Cup Walnuts, ⅓ Cup Dried Cranberries
• To serve, spoon the stuffing into the roasted acorn squash halves. Sprinkle with fresh parsley, if desired, for a pop of color.
  Handful Fresh Parsley