Lentil and Mushroom Stuffed Acorn Squash
- 2 medium acorn squash, halved and seeds removed
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Filling
- 1 cup cooked lentils
- 1 tablespoon olive oil or vegetable broth (for sautéing)
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 2 cups mushrooms, finely chopped
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried)
- 1 teaspoon fresh rosemary, minced (or 1/2 teaspoon dried)
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1/3 cup walnuts or pecans, toasted and chopped
- 1/4 cup breadcrumbs (optional for added texture)
Optional Garnish
- Fresh parsley, chopped
- Pomegranate seeds (for a pop of color and sweetness)
1. Prepare the Squash:
- Preheat the oven to 400°F.
- Brush the cut sides of the acorn squash with olive oil, then sprinkle with salt and pepper.
- Place squash halves cut-side down on a baking sheet lined with parchment paper.
- Roast for 25–30 minutes, or until fork-tender.
2. Make the Filling:
- In a large skillet, heat olive oil or vegetable broth over medium heat.
- Add the onion and garlic, sautéing until fragrant and soft (about 3 minutes).
- Stir in the mushrooms, thyme, rosemary, smoked paprika, salt, and pepper. Cook until mushrooms release their moisture and become tender (5–7 minutes).
- Add the cooked lentils and stir to combine. If using breadcrumbs, mix them in now for added texture.
- Taste and adjust seasonings as needed.
3. Assemble and Bake:
- Turn the roasted squash halves cut-side up. Scoop the filling into each squash half, packing it slightly.
- Return to the oven and bake for an additional 10–15 minutes, until the tops are golden and slightly crisp.
4. Serve:
- Garnish with fresh parsley and toasted walnuts or pecans. Add pomegranate seeds for a burst of sweetness if desired.
- Serve warm as a hearty main dish.
Enjoy the perfect balance of sweet, savory, and earthy flavors! 🥰
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