Lentil-stuffed Acorn Squash

Full of Autumn flavors and savory goodness. This recipe is gluten and dairy free, Vegan, high protein, and high fiber.

The Farmer’s market in my town in late Fall is full of all varieties of squash. My family loves it when I make stuffed Acorn squash. I love to use Carnival squash in this recipe as well. Delicata squash could also be used. The multi-colored skins make a fun presentation.

How to make Lentil-stuffed Acorn Squash

Ingredients needed:

2 Acorn Squash

2 cups dried lentils

4 cups water

2 stalks celery

1 small onion

1 clove garlic

1 Tbsp olive oil

2 Tbsp fresh parsley 

2 cups kale, fresh or frozen

½ cup pecans

¼ cup raisins

2 Tbsp Worcestershire sauce, (gluten-free)

1 Tbsp Apple cider vinegar

½ tsp paprika

1 ½ tsp Sea Salt

¼ tsp black pepper

Equipment needed:

Chef’s knife and cutting board

Cookie sheet with silicone mat

Rice cooker

Glass or stainless steel mixing bowl

Cast iron skillet

Instructions:

Preheat the oven to 350.

Put the lentils and water in a rice cooker and turn it on. The lentils should be fully cooked in 30-45 minutes.

Using a large chef knife, cut the acorn squash in half lengthwise and scrape out the seeds. Place flesh side down on a silicone mat on a baking sheet. Bake for 45 minutes or until a fork can pierce the skin easily. Set aside.

Chop the celery and onion and saute in the cast iron skillet with the olive oil. Chop the onion, parsley, kale, and pecans. Add to the skillet when the onion is translucent and soft. Saute for 2-3 minutes more. Add contents of the skillet to a large mixing bowl.

To the mixing bowl, add the Worcestershire sauce, apple cider vinegar, plus the spices in the bowl. When the lentils are cooked, add them to the bowl and mix thoroughly. The mixture can be mashed slightly if desired.

Place one acorn squash on a plate and fill with one cup of the lentil mixture. Some of the mixture may not fit inside the seed cavity. Serve warm with a side of rice, salad, or other vegetable.