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Preheat your oven to 350°F.
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Rinse the outside of the squash and pat it dry.
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Cut the squash in half lengthwise and scrape out all of the stringy pulp and seeds (discard them).
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Place squash (cut side up) in a baking dish.
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Sprinkle with salt and pepper.
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Roast squash uncovered for 40 to 60 minutes (until the flesh is fork tender) depending on the size of the squash.
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When the squash is about 10 minutes from being done empty the vegetable contents of the chopped salad kit into a medium sized non-stick skillet. (I don’t add any oil and there is usually enough water content in the vegetables to keep them from sticking.) Turn the heat to medium high.
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Sprinkle the vegetables with a little salt and pepper.
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Stir the vegetables periodically while they sauté for 5 to 10 minutes (until vegetables begin to get tender).
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Add the bag of crunchy chips included in the kit. Stir the chips into the vegetables.
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Remove the pan from the heat and add the cheese.
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While the cheese melts into the vegetables remove the squash from the oven.
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Plate the squash. Stir the melted cheese into the vegetables. Divide the vegetables in half and fill the cavities of each squash half with them.
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Divide the dressing packet in half and drizzle over the squash and vegetables. Now EAT!!!
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Makes 2 main dish servings.