Acorn squash filled with lentils, walnuts, and herbs, baked to a golden finish.
# Ingredient List:
→ Squash
01 - 2 medium acorn squash, halved and seeded
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon salt
04 - 1/4 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 - 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 chopped fresh parsley
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 black pepper
→ Garnish
20 - 2 tablespoons crumbled feta cheese or vegan alternative (optional)
21 - 2 tablespoons chopped fresh parsley
# Recipe Steps:
01 - Heat the oven to 400°F and line a baking sheet with parchment paper.
02 - Brush the cut sides of acorn squash halves with olive oil and season with salt and pepper. Place cut side down on the baking sheet and roast for 35 to 40 minutes until tender.
03 - Heat olive oil in a large skillet over medium heat. Sauté onion until softened, about 3 to 4 minutes.
04 - Stir in garlic, carrot, and celery; cook for 5 minutes until tender.
05 - Add cooked lentils, walnuts, quinoa or rice if using, 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 and turn cut side up. Scoop out some flesh, leaving a 1/2-inch border. Chop the scooped flesh and mix into the filling.
07 - Fill each squash half with the lentil-walnut mixture. Return to oven and bake for 10 to 12 minutes until heated through and lightly browned on top.
08 - Top with feta cheese and fresh parsley if desired. Serve warm.
