In the blink of an eye, we went from 50 degrees and rainy to 18 degrees and icy in Minnesota. The past couple of days have been bitter cold, which truthfully I don’t mind all that much. Especially when I have this cozy Lentil Stuffed Acorn Squash to come home to after a long day of work.
Sure, the whole 90 minute commute thing (it’s usually 20 minutes) is a pain on those icy days, but as soon as I’m home unwinding next to the Christmas tree, I forget all about that. Add in a warm meal, and I am good to go!
When I was brainstorming recipes for the winter, I knew I had to include some winter squash dishes. I feel like I’ve been shortchanging all of you when it comes to squash…being that I write a blog about veggies and all.
I’m changing all of that with today’s recipe. These acorn squash boats are filled with plant-based goodness. Plus some feta cheese. Because, well, duh.
So what’s good about acorn squash? BTW, the name comes from its shape, not from its flavor (I used to think it had a nutty flavor until I tired it).
Besides having a delicately sweet flavor that’s quite lovely, this popular winter squash is loaded with potassium (1 cup has almost 15% of the daily value). And as you may have read in some of my other posts, potassium plays a huge role in regulating blood pressure. Meaning we should eat probably eat more of it to maintain a healthy heart.
Plus, you can count on acorn squash for a generous dose of vitamin C to stay healthy during cold and flu season.
Ready to indulge in all of that nutritious goodness? Grab a fork, and let’s do it!
Lentil Stuffed Acorn Squash
These Lentil Stuffed Acorn Squash boats are vegetarian and gluten-free. Serve as a main course for 2 or as a side dish for 4.
- 2 acorn squashes sliced in half and deseeded
- 1 cup lentils sorted and rinsed
- 3 cups water or vegetable stock to cook lentils
- 1 onion finely chopped
- 4 cloves garlic minced
- 1 tbsp olive oil
- 1/2 cup crumbled feta or more to taste
- 2/3 cup dried cranberries
- Sea salt to taste
- Ground black pepper to taste
Preheat oven to 400 degrees F. Place squash cut side down on a lightly oiled/sprayed rimmed baking dish. Bake for 30-35 minutes or until tender.
While the squash is roasting, prepare the stuffing. Bring lentils and water (or stock) to a boil, then cover and simmer for 20-30 minutes until tender. Drain excess water. In a small skillet, heat olive oil over medium heat. Add garlic and onion and saute for 3-5 minutes until tender.
Combine lentils, onion, and garlic in a small bowl. Add feta and dried cranberries. Mix until well combined. Add salt and pepper to taste.
Fill acorn squash with stuffing. Serve warm and enjoy!
Nutrition Facts per serving (1 of 4): 299 kcal, 8 g fat, 51 g carb (9 g fiber, 16 g sugar), 9 g protein
*nutrition facts are estimated and may not be exact
Have a wonderful Wednesday!