2. Transfer the squash to a baking dish: Place the squash halves cut-side-down in a baking dish and pour in enough hot water to fill the pan by about 1/4 inch. Cover the dish loosely with foil and place the dish in the oven.
3. Roast the squash: Roast the squash until very soft and tender when poked with a fork or paring knife, 30 to 50 minutes. Exact roasting time will depend on the size and variety of your squash.
4. Prepare the filling: While the squash is roasting, prepare the filling. Depending on the size of your squash, 2 to 3 cups of combined ingredients is usually sufficient.
5. Stuff the squash halves: Flip the cooked squash halves so they form bowls. Rub the inside with a little olive oil and sprinkle with salt and pepper. Divide the filling between the halves — it's fine to really stuff the wells and also to mound the filling on top.
6. Bake the stuffed squash halves until bubbly: Re-cover the pan with the foil and bake the halves for another 15 to 20 minutes until both are hot and bubbly. Top with extra cheese and serve immediately.
1 to 2 cups veggies-- onions, mushrooms, kale
1/2 cup cooked grains-- rice,barley, quinoa, millet, or farro
2 tablespoons Kewpie Deep Roasted Sesame Dressing