Coconut Chickpea Curry Stuffed Acorn Squash

• 2 acorn squash medium
• 2 teaspoons coconut oil
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 2 boxes Lean Cuisine Origins Coconut Chickpea Curry
• 1 handful fresh cilantro roughly chopped

1. Preheat the oven to 475u0b0 F. Line a baking sheet with parchment paper.
2. Cut each acorn squash in half lengthwise (from pointed tip to stem), and use a spoon to remove the seeds.
3. Brush a 1/2 teaspoon of coconut oil on the inside of each squash half.
4. Sprinkle the halves evenly with salt and black pepper.
5. Arrange the squash halves cut side down onto the baking sheet.
6. Transfer the baking sheet to the middle rack of the preheated oven.
7. Roast the squash for 30-35 minutes, until they are fork-tender. While the squash roasts, microwave the two boxes of Lean Cuisine Origins Coconut Chickpea Curry according to package directions.
8. Remove the baking sheet from the oven and carefully flip each squash half so the cut sides face up. Spoon half a tray of the curry into each squash cavity, mounding it slightly at the top.
9. Return the baking sheet to the oven. Continue roasting for 10-12 minutes longer until the squash is browned at the edges and the curry is heated through.
10. Remove the baking sheet from the oven. Transfer the squash halves to a serving plate. Garnish with fresh chopped cilantro if desired, and serve immediately.

acorn, coconut oil, salt, black pepper, curry, cilantro

Taken from www.yummly.com/recipe/Coconut-Chickpea-Curry-Stuffed-Acorn-Squash-2645106 (may not work)