- 2 acorn squash
- 1 box macaroni and cheese (I used Annie’s Gluten Free Rich and Creamy)
- 1 can lentils
- 2 cups fresh spinach
- 2 tsp. Morton Season All
- 1 Tbsp. olive oil
- parmesan to preference
Preheat oven to 350 degrees. Cut acorn squash in half and scoop out the seeds and stringy bits. Drizzle with olive oil and season with Morton Season All. Place cut side down on a foil lined baking sheet and bake for one hour. Remove from oven and let cool. The squash should be fork tender.
Cook the macaroni of your choice to package directions. Drain one can of lentils and stir in just after you add the cheese, then add the spinach. I added a pinch of garlic salt as well. Mix everything together, then cover for 5 minutes so the spinach wilts.
Spoon macaroni mixture into squash, piling high. Top with as much parmesan as your heart desires. Broil for 10 minutes until golden. Serve with tomato soup as a meal or alone as a heavy appetizer.
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