Coconut Chickpea Curry Stuffed Acorn Squash

1. 1

   Preheat the oven to 475u00b0 F. Line a baking sheet with parchment paper.

2. 2

   Cut each acorn squash in half lengthwise (from pointed tip to stem), and use a spoon to remove the seeds.

3. 3

   Brush a 1/2 teaspoon of coconut oil on the inside of each squash half.

4. 4

   Sprinkle the halves evenly with salt and black pepper.

5. 5

   Arrange the squash halves cut side down onto the baking sheet.

6. 6

   Transfer the baking sheet to the middle rack of the preheated oven.

7. 7

   Roast the squash for 30-35 minutes, until they are fork-tender. While the squash roasts, microwave the two boxes of Lean Cuisine Origins Coconut Chickpea Curry according to package directions.

8. 8

   Remove the baking sheet from the oven and carefully flip each squash half so the cut sides face up. Spoon half a tray of the curry into each squash cavity, mounding it slightly at the top.

9. 9

   Return the baking sheet to the oven. Continue roasting for 10-12 minutes longer until the squash is browned at the edges and the curry is heated through.

10. 10

    Remove the baking sheet from the oven. Transfer the squash halves to a serving plate. Garnish with fresh chopped cilantro if desired, and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.