Acorn squash filled with spiced lentils, walnuts, and vegetables for a hearty, satisfying dish.
# What You 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 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
→ Garnish
20 - 2 tablespoons crumbled feta cheese or vegan alternative (optional)
21 - 2 tablespoons chopped fresh parsley
# Directions:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Brush cut sides of acorn squash halves with olive oil. Season with salt and pepper. Place cut side down on the 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 onion and sauté for 3 to 4 minutes until softened.
04 - Stir in garlic, carrot, and celery. Cook for 5 minutes until vegetables are tender.
05 - Add cooked lentils, walnuts, quinoa or rice (if using), dried cranberries, parsley, thyme, cumin, smoked paprika, salt, and pepper. Mix and cook for 2 to 3 minutes to blend flavors. Remove from heat.
06 - Remove squash from oven and turn cut side up. Scoop out some flesh, leaving a ½-inch border. Chop scooped flesh and stir into filling.
07 - Fill each squash half generously with the lentil and walnut mixture. Return to oven and bake for 10 to 12 minutes until heated through and slightly golden on top.
08 - Top with feta cheese and fresh parsley if desired. Serve warm.
