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Roasted Acorn Squash stuffed with Broccoli Crunch

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Ingredients

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!

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