Lentils Stuffed Acorn Squash
Lentils Stuffed Acorn Squash with apples, dried cranberries and thyme is a perfectly balanced vegetarian dish that combines all of your favourite fall flavors in every bite.
Lentils Stuffed Acorn Squash with apples, dried cranberries and thyme is a perfectly balanced vegetarian dish that combines all of your favourite fall flavors in every bite.
- salt & pepper to taste
- 1/2 teaspoon dried thyme
- 1/4 cup dried cranberries
- 2 cups vegetable stock
- 2 stalks celery (chopped)
- 1 small ones cut in the half)
- 1 cup lentils (green dried)
- 1/2 onion (sweet visalia)
- 1 small cubes)
- 1 tbsp breadcrumbs
- 3 tbsp parmesan cheese (grated)
- 3 tbsp olive oil (extra virgin)
- 1 tbsp parsley (fresh italian, chopped)
- Carbohydrate 14.9606312614983 g
- Cholesterol 0 mg
- Fat 10.369334375 g
- Fiber 0.404187492132187 g
- Protein 0.472984375 g
- Saturated Fat 1.445266875 g
- Serving Size 1 1 Serving (723g)
- Sodium 2845.96344109322 mg
- Sugar 14.5564437693661 g
- Trans Fat 0.32757875 g
- Calories 151 calories
Step-by-step
- Preheat the oven to 400 F
- Cut the bottom and the top of the squash to have flat surfaces on both sides
- Cut the squash in the middle (vertically)
- Using a spoon scoop out all the seeds
- Brush both halves of the squash with olive oil (tablespoon for each side), season with salt and pepper
- Place the squash in the oven and roast for 50 min to 1 hour
- Place lentils and vegetable stock in a pot, bring to boil, cover, reduce to simmer and cook for about 40 minutes until the lentils are soft and cooked through.
- In the meantime heat up another tablespoon of olive oil in the skillet
- Add onions and dried thyme and cook until the onion is translucent (5 minutes)
- Add celery, apple and cranberries and cook for another 3-4 minutes
- Add lentils, season with salt and pepper; mix well together and cook for about 3-4 minutes
- Add breadcrumbs and cheese
- Stir everything well and check for seasoning
- Fill out the squash with the lentils stuffing
- Place in the oven and bake for 15 minutes.
A Cozy Fall Treat: My Lentils Stuffed Acorn Squash
As a busy working mom, finding time to cook healthy and delicious meals can be a challenge. But this Lentils Stuffed Acorn Squash recipe has become a real lifesaver! It’s hearty, flavorful, and surprisingly easy to put together, even on a weeknight. The beauty of this dish lies in its versatility. You can easily adapt it to whatever vegetables you have on hand – perhaps some leftover roasted butternut squash or even some Brussels sprouts for a festive twist. The combination of sweet and savory elements is simply divine, making it a perfect centerpiece for a family dinner or a comforting meal for one after a long day. Plus, the vibrant colors of the squash, cranberries, and lentils make it incredibly appealing to the eye, adding a little extra joy to the dinner table.
This recipe has become a staple in my fall and winter repertoire. It’s the kind of dish that warms you from the inside out, perfect for chilly evenings. The acorn squash provides a natural sweetness that balances beautifully with the earthy lentils and tangy cranberries. The thyme adds a subtle herbal note, creating a delightful complexity of flavors. The prep work is minimal – most of the cooking time involves roasting the squash and simmering the lentils, which leaves you free to catch up on emails, read a book, or just relax. The satisfying crunch of the breadcrumbs on top adds another dimension to the dish, a textural contrast that elevates it from merely good to truly exceptional.
Beyond the deliciousness, what I appreciate most about this recipe is its nutritional value. It's packed with protein from the lentils, fiber from the squash and cranberries, and a good source of vitamins and minerals. It’s a hearty vegetarian option, perfect for meatless Mondays or any day you want a nutritious and satisfying meal. The vibrant colours and earthy flavours make it a perfect addition to any Thanksgiving or autumnal gathering. It looks beautiful served directly from the oven, garnished with a sprig of fresh parsley. But trust me, it tastes even better!
I often double the recipe so I can have leftovers for lunch the next day. It reheats beautifully, and the flavors deepen even more after a night in the refrigerator. The recipe is incredibly forgiving. If you don't have all the ingredients listed, you can easily substitute. Don’t have sweet Visalia onions? A yellow onion works perfectly. No fresh parsley? Dried works just as well. The key is to enjoy the process, experiment with different flavors, and most importantly, savor the delicious results. Give this recipe a try, and I promise it will quickly become a new family favorite. Happy cooking!
Serving Suggestions:
- Serve as a main course with a side salad.
- Pair with crusty bread for dipping into the lentil stuffing.
- Add a dollop of plain yogurt or sour cream for extra creaminess.
- Roast alongside other fall vegetables, like Brussels sprouts or sweet potatoes.
Storage: Store leftover lentils stuffed acorn squash in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.
