Baked acorn squash filled with lentils, walnuts, vegetables, and herbs for a warming vegetarian dish.
# What You'll 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 fresh parsley, chopped
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 fresh parsley, chopped
# Directions:
01 - Set oven temperature to 400°F and line a baking sheet with parchment paper.
02 - Brush acorn squash halves with olive oil on cut sides. Season with salt and pepper. Place squash cut side down on 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 diced celery. Continue cooking for 5 minutes until vegetables are tender.
05 - Add cooked lentils, walnuts, quinoa or brown rice (if using), dried cranberries, parsley, thyme, cumin, smoked paprika, salt, and black pepper to the skillet. Mix thoroughly and cook for 2 to 3 minutes to blend flavors. Remove from heat.
06 - Remove the roasted squash from oven and turn cut side up. Carefully scoop out some flesh, leaving a ½-inch border intact. Chop scooped flesh and fold into filling mixture.
07 - Spoon filling into each squash half generously. Return to oven and bake for an additional 10 to 12 minutes until heated through and slightly browned on top.
08 - Top with crumbled feta cheese or vegan alternative and sprinkle with fresh parsley if desired. Serve warm.
