Lentil Stuffed Acorn Squash
Source: Kimberly Snyder, Better Vegan Category: Vegan Entrees & Sides
Prep Time: 15 min Cook time: 1 hr Total Time: 1 hr 15 min Serves 4-6
About this recipe
Another variation of the stuffed squash great for any holiday or special meal. It is very filling and satisfying, yet not heavy. It is great when cut into wedges and served together with Stuffed Roasted Butternut Squash and Cauliflower Mash and gravy, making it not a boring meal.
4 medium Acorn squashes
1 cup dry green lentils, soaked overnight and rinsed well
2 1/2 cup vegetable broth
2 Tbsp. coconut oil (I use Kirkland Signature Cold Pressed Unrefined Organic Virgin Coconut Oil)
2 garlic cloves, minced
1 small onion, finely diced
2 carrots, finely diced or grated
1 celery stalk, finely diced
1 heaping tsp. dried thyme
1/4 heaping tsp. cumin
Pink Himalayan salt, to taste (I use Sherpa Pink Gourmet Himalayan Salt, 5 lbs Fine Grain)
Black pepper, to taste
1. Prepare the ingredients.
2. Preheat oven to 400 degrees F.
3. Cut acorn squash in half. Scoop out all the seeds, place on a baking sheet and brush thinly with coconut oil. Roast until fork-tender, about 45-60 minutes.
4. Bring lentils and vegetable broth to a boil in a large pot, reduce heat, cover and simmer for about 40 minutes, stirring occasionally. Once done, remove lid and set aside to cool, but do not drain. The lentils will thicken a bit upon standing.
5. Heat coconut oil over medium heat in a large saucepan. Add garlic, onion, carrots and celery and saute for 8-10 minutes until the vegetables are tender. Add spices and mix well to incorporate. Set aside to cool.
6. Combine sauteed vegetables with the lentils and mix well. Taste, adding salt and pepper as needed, or any other herb or spice you might like.
7. Spoon mixture into squash halves and serve.