This stuffed acorn squash recipe is a hearty, vegetarian main dish for the fall and winter! It’s easy enough for a weeknight fall dinner but also shines on a holiday spread, especially when I need a plant-based entrée to serve for Thanksgiving or Christmas. I love making the filling in advance to save time on busy nights.
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Lizzie’s Dietitian Notes
Acorn squash, with its yellow-orange flesh and ridged, green skin that makes it resemble an acorn, is one of my favorite varieties to enjoy! Not only is it chock full of nutrients, it’s also PRETTY and full of possibility. Its shape and size make it the best squash to stuff, whether that’s with ground beef or Italian sausage like most recipes use or a flavorful vegetarian filling like I created in this recipe.
One cup of cooked acorn squash has nine grams of fiber, which is more than a third of what’s recommended for women to consume each day (approximately 25 grams). Eating enough dietary fiber helps promote healthy digestion, reduce the risk of heart disease, and maintain good blood sugar control.
But since acorn squash doesn’t contain much fat or protein (it can’t do it all!), I developed this stuffed acorn squash to include a protein-packed lentil filling that elevates the dish into a main course. Plus, the lentils add some bonus fiber along with a variety of nutrients and beneficial compounds.
Ingredients and Substitutions
- Acorn squash: Look for a couple that are roughly the same size so that they cook evenly.
- Lentils: The filling for stuffed acorn squash works best with green or brown lentils. If red lentils are used as a substitute, they won’t retain their shape as well and may get mushy. I usually cook dried lentils while the squash roasts, but I have also made the recipe with pre-cooked lentils to save a step! Trader Joe’s or Melissa’s steamed lentils work very well, as do canned black lentils.
- Onion and garlic: These add a lot of flavor to the filling. Use sweet, white, red, or yellow onion. I prefer fresh garlic, but sub ½ teaspoon garlic powder in a pinch.
- Feta cheese: Substitute shaved parmesan cheese or goat cheese for a different flavor.
- Dried cranberries: Raisins also work!
- Lemon juice: A little acid balances out the salty, sweet, and earthy flavors. Use a splash of apple cider vinegar if lemon juice is unavailable.
- Sage: I love how fresh sage tastes with roasted squash, but parsley or thyme also make good substitutes!
How to Make Lentil Stuffed Acorn Squash
The full recipe card with ingredient amounts and instructions is at the bottom of the post. Here’s a preview of the steps with photos showing my firsthand experience in the kitchen.
Slice the stem off the top of each acorn squash. Then, carefully cut them in half lengthwise.
Use a spoon to scoop out the seeds. Discard or save them to roast at another time for a snack.
Brush each cut side with olive oil. Sprinkle with salt and pepper.
Flip the halves over to face cut side down on a lined baking sheet.
Roast until fork-tender, about 30 minutes at 400 degrees F.
Flip the halves over to face cut side up and allow steam to escape.
While the squash roasts, prepare the lentils according to package instructions.
Warm olive oil in a large skillet. Add the onion and garlic, and cook until softened.
Combine the cooked lentils, onion and garlic, feta cheese, dried cranberries, and lemon juice.
Spoon the stuffing into each roasted squash!
Variations to Try
- Swap in whole grains. Use half lentils and half quinoa, farro, wild rice, or brown rice.
- Add vegetables. I love adding some chopped mushrooms to the skillet while the onions and garlic cook. They shrink down and contribute a meaty texture to the filling. Mixing in baby spinach or kale is another great way to boost the veggies.
- Make it vegan. Use a vegan “cheese” or omit the feta entirely.
- Use fresh fruit instead of dried. Sub chopped apples for dried cranberries for a fun, seasonal twist!
- Add some crunch. Mix chopped walnuts, pecans, or pumpkin seeds/pepitas into the filling.
Serving Suggestions
Lentil stuffed acorn squash can stand alone as a complete meal, but it pairs well with a simple green salad, roasted broccoli, or steamed green beans. I also like serving it as a side dish to pork tenderloin, roasted chicken, or salmon.
Storage and Make-Ahead Tips
If you want to make this dish ahead of time, I recommend slicing and deseeding the squash (so you can pop them right into the oven) and preparing the filling in advance. Keep the squash and filling in airtight containers in the fridge until you are ready to bake the squash. Reheat the filling in the microwave, or stuff the squash and pop them back in the oven for a few minutes.
For Thanksgiving or Christmas, when oven space is more limited, prepare the entire recipe as written (including the steps for roasting the squash) earlier in the day. Keep the stuffed squash in an airtight container in the fridge until it’s time to reheat them for dinner. Place on a baking sheet, and transfer to a preheated oven for 10 to 15 minutes until warm.
Leftovers will keep in an airtight container in the refrigerator for 2 to 3 days. Enjoy cold, or reheat in the microwave in 30-second intervals on high.
More Winter Squash Recipes
- Spaghetti Squash Alfredo
- Acorn Squash Bread with Apple Cider Glaze
- Butternut Squash Lasagna
- Carnival Squash Stuffed with Sausage and Produce
- Acorn Squash Eggs-in-a-Hole with Sage Brown Butter
- Delicata Squash Fries with Spicy White Bean Dip
FAQs
- Can you eat the skin of acorn squash? Absolutely! However, the skin won’t be as tender as the flesh, and some people don’t like the tougher texture.
- Can I use a different type of squash? Yes! Substitute delicata, carnival, or even butternut squash. Keep in mind that certain varieties may take less or more time to cook than acorn squash, but they can be prepared via the same methods.
📖 Recipe
Lentil Stuffed Acorn Squash
Ingredients
- 2 medium acorn squash
- 1 cup lentils - brown or green, sorted and rinsed
- 3 cups water or vegetable stock - to cook lentils
- 1 tablespoon extra virgin olive oil
- 1 small sweet onion - diced, about 1.5 cups
- 4 cloves garlic - minced or pressed, about 1 tablespoon
- ½ cup crumbled feta cheese - more to taste
- ¼ cup dried cranberries
- 1 tablespoon freshly squeezed lemon juice
- ¼ teaspoon salt - more to taste
- ¼ teaspoon freshly ground black pepper - more to taste
- 1 tablespoon finely chopped fresh sage - for garnish
Instructions
- Preheat the oven to 400 degrees F/205 degrees C. Line a baking sheet with parchment paper.
- Trim the stems off the squashes. Then, carefully slice them in half lengthwise. Remove and discard the seeds.
- Brush the cut side of each squash half with a little bit of olive oil. Sprinkle with salt and pepper. Place squash cut side down on the baking sheet.
- Bake for 25 to 35 minutes until tender when poked with a fork. Carefully flip the squash over to release steam.
- While the squash is roasting, prepare the stuffing. Bring lentils and water to a boil in a small saucepan, then cover and reduce heat to a simmer. Cook for 20 to 25 minutes until tender but not mushy. Drain excess water.
- In a small skillet, heat olive oil over medium heat. Add garlic and onion and cook for 3 to 5 minutes until softened.
- Add the cooked onion and garlic to the pan with the drained lentils. Add the feta, dried cranberries, and lemon juice. Season with salt and pepper. Mix until well combined.
- Spoon the filling into the cooked squash. Garnish with fresh sage.
- Serve and enjoy!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Notes
- Prep ahead: You can make this for a holiday dinner by preparing the filling ahead of time, storing it in the fridge, and reheating later. You can also slice and prepare the squash in advance, and pop them in the oven when you are ready to roast them. Alternatively, prep the full recipe as written a few hours before your holiday meal and keep the stuffed squash in an airtight container in the fridge. Transfer to a baking sheet, and warm them up in a preheated oven for 10 to 15 minutes.
- Make vegan: Remove the feta cheese.
- Storage: These are best consumed immediately after making, but leftovers can be stored for 2 to 3 days in an airtight container in the fridge. Enjoy cold, or warm them up in the microwave in 30-second intervals on high.
Kat
So delicious almost lost the this recipe, can see myself making this for a dish for my big family Christmas dinner! But just have to master it, and see how I would serve it. Kind of awkward scooping out…
Lizzie Streit, MS, RDN
I’m so glad that you liked the recipe! It would be great for a Christmas dinner. I agree that it may be awkward to serve out of the acorn squash. Perhaps you could dice up the squash, or slice it into half-moons, and then serve out of a large dish? Would love to hear what you decide. Happy holidays :-).