Roasted Stuffed Acorn Squash

Ingredients

• 2 medium acorn squash, halved lengthwise and seeded
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 2 large DOLE^® Carrots, chopped
• 2 medium shallots, thinly sliced
• 2 stalks DOLE^® Celery, chopped
• 1 pound DOLE^® Mushrooms, quartered
• 1 package (6 ounces) DOLE^® Baby Spinach
• 3 garlic cloves, minced
• 3 tablespoons balsamic vinegar
• 1 tablespoon chopped fresh thyme
• 1 DOLE® Chopped Sunflower Crunch Kit
• ¼ cup roasted salted pepitas

Directions

1. Preheat oven to 400°F; line a rimmed baking pan with parchment paper. Place squash, cut side up, on prepared pan and brush with 1 tablespoon oil; sprinkle with ½ teaspoon salt and pepper. Turn squash, cut side down; roast 30 minutes or until squash is tender.
2. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add carrots, shallots and celery; cook 5 minutes or until vegetables are almost tender, stirring occasionally. Add mushrooms; cook 5 minutes or until moisture is released, stirring occasionally. Add spinach and garlic; cook 2 minutes or until spinach is wilted, stirring occasionally. Add vinegar, thyme and remaining ½ teaspoon salt; cook 1 minute or until liquid evaporates, stirring occasionally. Makes about 4 cups.
3. Turn squash cut side up; fill with vegetable mixture and roast 10 minutes or until heated through and top is lightly browned.
4. Prepare Chopped Kit as label directs in a large bowl. Serve squash topped with Chopped Kit and pepitas.