Twice Baked Butternut Squash

Directions

1. Preheat the oven to 400°F. Line a baking sheet with foil and lightly spray it with non-stick spray.
2. Place the squash halves cut-side down on the prepared baking sheet. Bake for 30 minutes. Flip the squash over, brush the cut sides with olive oil, and sprinkle each half with 1 tbsp of Dash™ Onion & Herb Seasoning. Continue baking for an additional 30 minutes, or until the squash is tender.
3. While the squash is baking, add broth, rice, and 1 tbsp of Dash™ Onion & Herb Seasoning to a small saucepan. Bring it to boil, then cover and reduce the heat to low. Simmer for about 10 minutes, or until all the broth is absorbed.
4. In a large skillet, heat a little water over medium heat. Add the spinach and chickpeas and cook while stirring until the spinach is wilted and most of the water is absorbed. Turn off the heat.
5. Once the rice is done, add it to the skillet with the spinach and chickpeas. Stir until well combined.
6. When the squash is done, remove it from the oven and let it cool slightly. Scoop out the flesh, leaving about a 1/8-inch thick shell. Place the scooped squash flesh in a bowl and mash it with a fork, mixing in 1 tbsp of Dash™ Onion & Herb Seasoning. Scoop the mashed squash back into the shells.
7. Spoon the rice mixture into the squash shells and sprinkle with cheese. Return the filled squash to the oven and bake for an additional 10 minutes.
8. Remove the squash from the oven, cut each half into quarters, and plate. Sprinkle with toasted pumpkin seeds for a finishing touch.