Roasted Stuffed Acorn Squash Recipe | Dole

Ingredients

• 2 medium acorn squash, halved lengthwise and seeded
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 2 large DOLE® Carrots, chopped
• 2 medium shallots, thinly sliced
• 2 stalks DOLE® Celery, chopped
• 1 pound DOLE® Mushrooms, quartered
• 1 package (6 ounces) DOLE® Baby Spinach
• 3 garlic cloves, minced
• 3 tablespoons balsamic vinegar
• 1 tablespoon chopped fresh thyme
• 1 DOLE® Chopped Sunflower Crunch Kit
• ¼ cup roasted salted pepitas