Roasted Acorn Squash stuffed with Broccoli Crunch

Directions

1. Preheat oven to 450 degrees Fahrenheit.
2. Slice a sliver off the bottom of each acorn squash to create a flat surface so the squash will stand up straight. Slice the tops off of each acorn squash.  Using a spoon, scoop out the seeds and enough of the meat to create a nice bowl to fill.
3. Drizzle with olive oil and season with salt and pepper.
4. Roast acorn squashes for 30 minutes, until tender and a fork can easily pierce through the flesh.
5. In a large salad bowl toss Taylor Farms Broccoli Crunch Chopped Kit with all of the components and dressing.
6. Generously fill each acorn squash with Broccoli Crunch. Enjoy!