Lentil- and Mushroom-Stuffed Acorn Squash
- 1 acorn squash
- 4 cups of spinach
- 1 cup white mushrooms, sliced
- 1 white onion, minced
- 1 garlic clove, minced
- ½ cup of dried lentils, cooked, or 1 can, rinsed and drained
- 1 cup dry quinoa, cooked
- ¼ cup walnuts or chestnuts, roasted and chopped
- ¼ cup pomegranate seeds (optional)
- ½ cup vegetable broth
- Salt and black pepper to taste
- 1–2 tsp. chili flakes
- 3 tbsp. olive oil, divided
- 2 tbsp. parsley, minced (fresh if available)
Preheat oven to 350 °F (175 °C).
Cut acorn squash in half. Remove seeds. Rub squash with 1 tbsp. olive oil, and sprinkle with salt and black pepper.
Bake for 45–50 minutes or until softened.
On stovetop, heat pan with remaining olive oil, add minced onion and mushrooms, and begin to sauté for 5–7 minutes. When mushrooms are darkening and onions are translucent, add spinach and cook until wilted. Add chili flakes, salt and black pepper, lentils, quinoa, walnuts or chestnuts, parsley, and broth. Cook for an additional 2–3 minutes.
When squash has been removed from oven and cooled, remove some of the flesh from the squash and add to the mixture. Sauté for an additional 2 minutes with squash.
Remove from heat. Option to include pomegranate seeds.
Stuff the acorn squash. Garnish with parsley and enjoy!
Side note: You will likely have some extra stuffing; it is a great option for lunches.
A registered dietician with the College of Dietitians
of Ontario, personal trainer and family food expert
who specializes in women and child nutrition and
fitness, she loves helping families get healthy