These Lentil Stuffed Acorn Squash boats are a vibrant, nutritious, and satisfying meal that’s both vegetarian and gluten-free.
Packed with plant-based protein from lentils, fiber-rich vegetables, and heart-healthy fats from olive oil, this recipe is low in saturated fat yet full of flavor.
Quick to prepare and perfect for weeknight dinners or meal prep, it’s wholesome comfort food at its finest.
Lentil Stuffed Acorn Squash
Equipment
- 1 Baking sheet
- Parchment paper or non-stick spray
- 1 medium saucepan
- 1 small skillet
- 1 mixing bowl
- 1 spoon or spatula
Ingredients
- 2 acorn squash – halved and seeds removed
- 1 cup dried lentils – sorted and rinsed
- 3 cups water or vegetable stock – for cooking lentils
- 1 tablespoon olive oil
- 1 medium sweet onion – finely chopped
- 4 garlic cloves – minced
- ½ cup feta cheese – crumbled optional for vegan version
- ¼ cup dried cranberries
- ¼ teaspoon sea salt – adjust to taste
- ¼ teaspoon ground black pepper – adjust to taste
- 1 tablespoon fresh sage – chopped optional
Instructions
- Prepare the Acorn Squash: Start by preheating your oven to 400°F (200°C) to ensure it’s ready when your squash is prepared. Using a sharp knife, carefully cut each acorn squash in half lengthwise from stem to base. Remove the seeds and stringy pulp with a spoon, creating a hollow cavity in each half. This will be the “boat” that holds the flavorful lentil stuffing. Lightly brush the cut sides with a small amount of olive oil to encourage caramelization during roasting.
- Roast the Squash Halves: Place the prepared squash halves cut side down on a parchment-lined or lightly greased baking sheet. This prevents sticking and makes cleanup easier. Roast in the preheated oven for 30–35 minutes, or until a fork easily pierces the flesh. The goal is tender, slightly caramelized squash that will hold its shape when filled. Once roasted, remove the squash from the oven and allow it to cool slightly while you prepare the stuffing.
- Cook the Lentils: In a medium saucepan, combine 1 cup of rinsed lentils with 3 cups of water or vegetable stock for added flavor. Bring to a rolling boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot with a lid, and simmer for 20–30 minutes, or until the lentils are tender but not mushy. Drain any remaining liquid thoroughly and set the cooked lentils aside. This step ensures the lentils are perfectly tender and ready to mix with the other ingredients.
- Sauté the Aromatics: While the lentils are cooking, heat 1 tablespoon of olive oil in a small skillet over medium heat. Add the finely chopped onion and minced garlic, stirring occasionally for 3–5 minutes. Sauté until the onion becomes soft and translucent and the garlic is fragrant, taking care not to burn it. This step develops a deep, savory flavor that will infuse the stuffing.
- Combine the Stuffing Ingredients: In a medium mixing bowl, combine the cooked lentils with the sautéed onion and garlic. Add ½ cup crumbled feta cheese for creaminess (or skip for a vegan version) and ¼ cup dried cranberries for a subtle sweetness. Season with ¼ teaspoon of sea salt and ¼ teaspoon of freshly ground black pepper, adjusting to taste. Stir thoroughly to ensure all ingredients are evenly distributed. Optionally, fold in 1 tablespoon of chopped fresh sage for an aromatic, earthy note.
- Stuff the Squash Halves: Carefully spoon the lentil mixture into the roasted squash cavities, pressing lightly to ensure they are filled evenly but not overflowing. Each half should be generously filled, creating a visually appealing and hearty portion. If desired, sprinkle a little extra feta or sage on top for garnish.
- Final Oven Warm-Up (Optional): If you prefer your stuffing slightly warmed or your squash piping hot, return the stuffed squash to the oven for 5–7 minutes. This step melds the flavors and ensures the dish is served at an ideal temperature.
- Serve and Enjoy: Transfer each stuffed acorn squash half to a serving plate. These make a beautiful presentation for dinner, holiday gatherings, or meal prep portions. Serve warm, either on their own or alongside a simple green salad. Enjoy the balance of savory lentils, sweet cranberries, creamy feta, and tender roasted squash in every bite.
Notes
- Choose acorn squash that are firm, evenly shaped, and free of soft spots to ensure even roasting.
- Rinse lentils thoroughly to remove any debris and enhance their natural flavor.
- For a creamier texture, consider adding a splash of olive oil or a small amount of plant-based milk to the lentil mixture.
- Adjust the seasoning to taste; the feta and cranberries provide salty-sweet balance, so taste before adding extra salt.
- This recipe works well for meal prep—roast the squash and prepare the filling ahead of time, then assemble and reheat just before serving.
Chef’s Secrets: Tips For Maximum Flavor
One of the key secrets to elevating this dish is roasting the squash cut side down—this ensures caramelization without drying out the flesh.
Toasting the garlic and onion just until fragrant, rather than browned, keeps the stuffing aromatic but not bitter.
For added depth, cook lentils in vegetable stock instead of water to infuse more flavor.
Mixing in fresh herbs like sage or thyme just before serving brightens the taste and adds a subtle, gourmet touch.
Finally, balance the sweet and savory elements dried cranberries complement the earthiness of the lentils and the creaminess of the feta, creating a perfect harmony of flavors.
Serving Suggestions: How To Present Perfectly
These stuffed acorn squash halves make a stunning centerpiece for both everyday dinners and festive occasions.
Serve warm on a platter alongside a crisp green salad, roasted vegetables, or quinoa for a complete, balanced meal.
For extra richness, drizzle lightly with a balsamic glaze or a touch of extra virgin olive oil.
For individual portions, place each squash half on a small plate and garnish with fresh herbs to elevate presentation.
This dish also pairs beautifully with light white wines, herbal teas, or sparkling water with lemon for a refreshing touch.
Storage Tips: Keeping Squash Fresh Longer
Leftover stuffed squash can be stored in an airtight container in the refrigerator for 1–2 days.
To reheat, place in a 350°F oven for 10–15 minutes or until warmed through, which preserves the texture of both the squash and stuffing.
Avoid microwaving for long periods, as this can make the squash soggy.
If you want to prepare the filling ahead of time, store it separately from the squash and assemble just before baking to maintain the best flavor and consistency.
Frequently Asked Questions
1. Can I make this recipe vegan?
Absolutely! Simply omit the feta cheese, and consider adding a small drizzle of tahini or nutritional yeast for a subtle creamy flavor. The dish remains protein-rich and deliciously satisfying.
2. Can I use other types of squash?
Yes! Butternut, kabocha, or delicata squash work well. Keep in mind that cooking times may vary slightly, and delicata can be left unpeeled for extra texture.
3. How can I make this dish ahead for meal prep?
You can roast the squash and prepare the lentil filling in advance, storing them separately in the fridge. Assemble and reheat just before serving for optimal flavor and texture.
4. Can I substitute lentils with another protein?
Sure! Cooked quinoa, chickpeas, or a mix of beans can replace lentils. Adjust seasoning as needed, and ensure the filling has a slightly firm texture so it holds inside the squash.
5. How do I prevent the squash from becoming mushy?
Roasting cut side down and not overcooking are key. Keep an eye on the squash and check tenderness with a fork around 30 minutes.
Slightly undercooked squash is better than overcooked, as it will continue softening when stuffed.
