Lentil Stuffed Acorn Squash
These stuffed acorn squash boats are vegetarian and gluten-free! Serve them as a hearty main dish for a weeknight dinner or holiday spread.
Servings 4 squash halves
Calories 394kcal
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.
Nutrition
Serving: 1squash half | Calories: 394kcal | Carbohydrates: 66g | Protein: 18g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 17mg | Sodium: 385mg | Potassium: 1344mg | Fiber: 19g | Sugar: 11g | Vitamin A: 891IU | Vitamin C: 32mg | Calcium: 229mg | Iron: 6mg