Lentil Stuffed Acorn Squash
These tender acorn squash halves are filled with a savory lentil, onion, and garlic mixture, enhanced with creamy feta and sweet cranberries. This quick, healthy meal is packed with plant-based protein, fiber, and essential nutrients—perfect for a weeknight dinner, holiday side, or meal-prep-friendly lunch.
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.
