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Apple Lentil Stuffed Acorn Squash
These stuffed acorn squash are filled with apples and lentils for a hearty vegetarian meal full of fall flavor.
Prep Time
10
minutes
mins
Cook Time
45
minutes
mins
Total Time
55
minutes
mins
Course:
Main Dishes
Cuisine:
American
Keyword:
apple lentil stuffed acorn squash, stuffed acorn squash
Servings:
2
servings
Author:
Gina Matsoukas
Ingredients
1
acorn squash
1
tablespoon
butter
divided
2
tablespoons
maple syrup
divided
1
cup
cooked lentils
1
medium apple
chopped
1
carrot
chopped
1
celery stalk
chopped
1/2
medium onion
chopped
2
tablespoons
dried cherries
chopped
2
tablespoons
pepitas
1
sprig fresh rosemary
minced
2
tablespoons
extra virgin olive oil
Instructions
Preheat oven to 375.
Cut acorn squash in half and scoop out seeds.
Place squash in baking pan with 1/2 inch of water on the bottom.
Divide butter and maple syrup between the squash halves and add to the cavities.
Bake for about 40-45 minutes, until flesh is soft.
While squash is cooking heat sauté pan to medium-high.
Add olive oil, onions, celery, carrots & rosemary.
Sauté for about 5 minutes, until softened.
Add apples next, sauté for another 3-4 minutes.
Transfer to a large bowl and add lentils, cherries & pepitas.
Season generously with salt and pepper.
Once squash is cooked, remove from oven.
Using a fork, scrape the flesh so that the butter & maple syrup mixture is absorbed.
Fill squash with stuffing mixture and serve.
Nutrition
Serving:
1
SERVING
|
Calories:
539
kcal
|
Carbohydrates:
75
g
|
Protein:
13
g
|
Fat:
24
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
16
g
|
Cholesterol:
15
mg
|
Sodium:
88
mg
|
Fiber:
17
g
|
Sugar:
32
g