Description
Lentil Stuffed Acorn Squash is a delightful dish that combines the sweet, roasted flavor of acorn squash with a savory lentil filling. This hearty and nutritious recipe is perfect for cozy dinners or festive gatherings, delivering warmth and satisfaction in every bite. Bursting with flavors from fresh herbs and spices, it’s a vegetarian favorite that even meat-lovers will enjoy.
Ingredients
Scale
- 2 acorn squashes
- 1 cup green or brown lentils
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups low-sodium vegetable broth
- 2 cups fresh spinach or kale, chopped
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and lightly grease a baking dish.
- Cut the acorn squashes in half lengthwise and scoop out the seeds. Place them cut-side down in the baking dish and roast for 25-30 minutes until tender.
- Rinse the lentils and combine them with vegetable broth in a saucepan. Bring to a boil, then reduce heat and simmer for 20-25 minutes until tender.
- In a skillet, heat olive oil over medium heat. Sauté onions and garlic until translucent, then add chopped greens and cook until wilted.
- Combine cooked lentils with sautéed vegetables, cumin, paprika, salt, and pepper.
- Flip roasted squash cut-side up, fill each half with the lentil mixture, and bake for an additional 10 minutes to heat through.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 stuffed acorn squash half (200g)
- Calories: 300
- Sugar: 4g
- Sodium: 350mg
- Fat: 5g
- Saturated Fat: 0g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 15g
- Protein: 13g
- Cholesterol: 0mg
Keywords: Feel free to substitute lentils with quinoa or rice for texture variations. Experiment with spices like smoked paprika or add nuts for extra crunch.