A flavorful vegetarian dish featuring acorn squash stuffed with lentils, walnuts, vegetables, and herbs.
# Components:
→ For the Squash
01 - 2 medium acorn squash, halved and seeded
02 - 2 tablespoons olive oil
03 - ½ teaspoon salt
04 - ¼ teaspoon black pepper
→ For the 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
→ For Garnish
20 - 2 tablespoons crumbled feta cheese or vegan alternative (optional)
21 - 2 tablespoons chopped fresh parsley
# Method:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Brush the cut sides of the squash halves with olive oil, season with salt and pepper, then place cut side down on the baking sheet. Roast for 35 to 40 minutes until tender.
03 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Sauté the onion until softened, about 3 to 4 minutes.
04 - Add garlic, carrot, and celery to the skillet and cook for 5 minutes until tender.
05 - Stir in cooked lentils, walnuts, quinoa or rice if using, dried cranberries, parsley, thyme, cumin, smoked paprika, salt, and pepper. Cook for 2 to 3 minutes to blend flavors, then remove from heat.
06 - Remove squash from oven, turn cut side up, and scoop out some flesh leaving a ½-inch border. Chop the scooped flesh and stir it into the filling mixture.
07 - Fill each squash half generously with the filling. Return to oven and bake for 10 to 12 minutes until heated through and slightly golden on top.
08 - Top with crumbled feta or vegan cheese and sprinkle with fresh parsley if desired. Serve warm.
