Spiced Lentil Stuffed Acorn Squash

• 2 medium acorn squashes
• 1 cup dried lentils, rinsed
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1 can (14 oz) diced tomatoes
• 1/2 cup vegetable broth
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh parsley, chopped (for garnish)

Steps

1. 1 Preheat oven to 400°F. Cut squashes in half lengthwise and scoop out seeds.
2. 2 Place squash halves cut-side down on a baking sheet and roast for 30 minutes.
3. 3 Meanwhile, heat olive oil in a skillet over medium heat. Add onion and garlic, sauté until translucent.
4. 4 Stir in cumin, coriander, smoked paprika, and cayenne; cook for 1 minute.
5. 5 Add lentils, diced tomatoes, and vegetable broth. Simmer until lentils are tender, about 20 minutes.
6. 6 Season with salt and pepper.
7. 7 Flip squash halves and fill each with the lentil mixture.
8. 8 Return to oven for an additional 10-15 minutes until squash is tender and filling is heated through.
9. 9 Garnish with fresh parsley before serving.

Equipment

• Oven
• Baking sheet
• Skillet

Variations

• Add cooked quinoa or brown rice to the lentil mixture for extra heartiness.
• Top with crumbled feta cheese for a tangy twist.

Substitutions

• Substitute acorn squash with butternut squash if preferred.
• Use coconut milk instead of vegetable broth for a creamier texture.

Pairings

• Pairs well with a side of sautéed spinach or kale.
• A glass of Pinot Noir complements the earthy flavors nicely.

Nutrition

Tips

• For a smoky flavor, add a chipotle pepper in adobo sauce with the spices.
• If you prefer softer lentils, soak them overnight before cooking.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain texture.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat in a 350°F oven until warmed through.

Serving Suggestions

• Serve with a fresh green salad and crusty bread.
• Pair with roasted Brussels sprouts for an autumnal feast.

FAQ