Acorn squash halves filled with a savory mix of lentils, walnuts, and herbs, perfect for a wholesome meal.
# Components:
→ Squash
01 - 2 medium acorn squash, halved and seeded
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon ground 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 - 1/2 cup walnuts, coarsely chopped
12 - 1/2 cup cooked quinoa or brown rice (optional)
13 - 1/4 cup dried cranberries or raisins
14 - 2 tablespoons fresh parsley, chopped
15 - 1 teaspoon dried thyme
16 - 1/2 teaspoon ground cumin
17 - 1/2 teaspoon smoked paprika
18 - 1/2 teaspoon salt
19 - 1/4 teaspoon ground black pepper
→ Garnish
20 - 2 tablespoons crumbled feta cheese or vegan alternative (optional)
21 - 2 tablespoons fresh parsley, chopped
# Method:
01 - Set the oven to 400°F and line a baking sheet with parchment paper.
02 - Brush each acorn squash half cut side with olive oil, season with salt and pepper, and 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. Add onion and cook 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, optional quinoa or rice, dried cranberries, parsley, thyme, cumin, smoked paprika, salt, and pepper. Stir well and cook for 2 to 3 minutes to blend flavors, then remove from heat.
06 - Remove squash from oven, turn cut side up, and gently scoop out flesh leaving a 1/2-inch border. Chop the scooped flesh and fold it into the filling mixture.
07 - Fill each squash half generously with the filling. Return to the oven and bake for 10 to 12 minutes until heated through and lightly golden on top.
08 - Top with crumbled feta or vegan alternative and fresh parsley if desired. Serve warm.
