Preheat oven to 400°F. Place squash in an 8”x8” glass casserole dish. Add ¼” water to bottom of casserole, salt and pepper inside of squash and bake for 30-40 minutes or until squash is tender. While squash is baking, place ground beef, onion & garlic in a large skillet over med-high heat and break up meat into small pieces. Once meat is fully cooked add tomatoes, seasoned salt, parsley and kale. Stir to combine and continue to cook until kale is wilted. Set aside ½ of this filling for Day 6. When squash is fork-tender, spoon remaining filling into and around squash halves, sprinkle cheese over top, and bake 5-8 minutes to heat filling through. Even the peel of this squash is edible!

Bring 1 cup water to a boil in a saucepan. Add Brussels sprouts and carrots, cover and cook over medium heat 6-8 minutes or until tender-crisp. Drain and set aside. In same pan place butter and hazelnuts. Cook over medium heat, stirring constantly until nuts are golden brown. Stir in vegetables and remaining ingredients. Cover and cook, stirring occasionally until heated through. Serve with Three Bean Salad.