Savory acorn squash filled with lentils, walnuts, vegetables, and herbs for a nutritious meal.
# What You Need:
→ Acorn Squash
01 - 2 medium acorn squash, 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
# How To Make:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Brush the cut sides of the acorn squash halves with olive oil, then sprinkle with salt and pepper. Place cut side down on the baking sheet and roast for 35 to 40 minutes until tender.
03 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add chopped onion and cook for 3 to 4 minutes until softened.
04 - Stir in minced garlic, diced carrot, and celery. Cook for another 5 minutes until vegetables are tender.
05 - Add cooked lentils, walnuts, cooked quinoa or brown rice if using, dried cranberries, fresh parsley, thyme, cumin, smoked paprika, salt, and pepper. Stir well and cook for 2 to 3 minutes to meld flavors, then remove from heat.
06 - Remove the squash from the oven and turn cut side up. Scoop out some flesh to create a cavity leaving approximately ½ inch border. Chop the scooped flesh and fold it into the filling mixture.
07 - Spoon the filling evenly into each squash half. Return to the oven and bake for 10 to 12 minutes until heated through and slightly golden on top.
08 - Top with crumbled feta cheese or vegan alternative and sprinkle with fresh parsley if desired. Serve warm.
