Savory acorn squash halves filled with a flavorful lentil, walnut, and vegetable blend baked to perfection.
# What you need:
→ Acorn Squash
01 - 2 medium acorn squash, halved and seeded
02 - 2 tbsp olive oil
03 - ½ tsp salt
04 - ¼ tsp black pepper
→ Filling
05 - 1 tbsp 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 tbsp chopped fresh parsley
15 - 1 tsp dried thyme
16 - ½ tsp ground cumin
17 - ½ tsp smoked paprika
18 - ½ tsp salt
19 - ¼ tsp black pepper
→ Garnish
20 - 2 tbsp crumbled feta cheese or vegan alternative (optional)
21 - 2 tbsp chopped fresh parsley
# How to make it:
01 - Set the oven to 400°F and line a baking sheet with parchment paper.
02 - Brush the cut sides of the acorn squash halves with olive oil, season with salt and black pepper, then place cut side down on the prepared sheet. 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 celery, cooking for 5 additional minutes until the vegetables are tender.
05 - Add cooked lentils, walnuts, quinoa or rice if used, dried cranberries, parsley, thyme, cumin, smoked paprika, salt, and black pepper to the skillet. Cook for 2 to 3 minutes, stirring to blend flavors. Remove from heat.
06 - Remove squash from oven and turn cut side up. Carefully scoop out some flesh, leaving about half an inch border. Chop the scooped squash and mix it into the filling.
07 - Fill each squash half generously with the lentil 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.
