Savory acorn squash filled with lentils, walnuts, veggies, and herbs for a warm, satisfying dish.
# Components:
→ Squash
01 - 2 medium acorn squashes, halved and seeded
02 - 2 tablespoons olive oil
03 - ½ teaspoon salt
04 - ¼ teaspoon black pepper
→ Filling
05 - 1 tablespoon olive oil
06 - 1 medium yellow onion, finely chopped
07 - 2 cloves garlic, minced
08 - 1 medium carrot, diced
09 - 1 celery stalk, diced
10 - 1 cup cooked green or brown lentils
11 - ½ cup walnuts, coarsely chopped
12 - ½ cup cooked quinoa or brown rice (optional)
13 - ¼ cup dried cranberries or raisins
14 - 2 tablespoons chopped fresh parsley
15 - 1 teaspoon dried thyme
16 - ½ teaspoon ground cumin
17 - ½ teaspoon smoked paprika
18 - ½ teaspoon salt
19 - ¼ teaspoon black pepper
→ Garnish
20 - 2 tablespoons crumbled feta cheese or vegan alternative (optional)
21 - 2 tablespoons chopped fresh parsley
# Directions:
01 - Set the oven temperature to 400°F and line a baking sheet with parchment paper.
02 - Brush the cut sides of the acorn squash halves with olive oil, sprinkle with salt and black pepper, then place cut side down on the baking sheet. Roast for 35 to 40 minutes until tender.
03 - While the squash roasts, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3 to 4 minutes until softened.
04 - Add minced garlic, diced carrot, and celery to the skillet; cook for an additional 5 minutes until vegetables are tender.
05 - Stir in cooked lentils, walnuts, quinoa or brown rice if using, dried cranberries, fresh parsley, dried thyme, ground cumin, smoked paprika, salt, and pepper. Cook for 2 to 3 minutes to blend flavors, then remove from heat.
06 - Remove the roasted squash from the oven and turn cut side up. Scoop out some flesh, leaving about a ½-inch border to create a cavity. Chop the scooped flesh and fold it into the filling mixture.
07 - Fill each squash half generously with the lentil and walnut mixture.
08 - Return the stuffed squash halves to the oven and bake for 10 to 12 minutes until heated through and slightly golden on top.
09 - Top with crumbled feta cheese or vegan alternative and fresh parsley if desired. Serve warm.
