Recipe by Liz Thomson (iheartvegetables.com)
This hearty vegetarian stuffed squash is filled with Success Garden & Grains Blends, walnuts, dried cranberries, and Parmesan cheese for a delicious fall dinner!
Preheat oven to 400 degrees
Use a sharp knife to carefully slice the squash in half and use a spoon to scoop out the seeds.
Lightly brush the inside of the squash with olive oil.
Place the squash halves cut-side down on a baking sheet and roast for 35-40 minutes or until the squash is soft enough to be pierced with a fork.
While the squash is baking, bring 4 cups of water to a boil in a large pot.
Add the Success Garden and Grains Blends to the pot and boil for 10 minutes.
Once cooked, remove the Success Garden and Grains Blends from the bag and place in a bowl. Combine with walnuts, cranberries, and Parmesan cheese.
Bake the squash for an additional 5 minutes until the cheese is melted.