Savory Mushroom and Spinach Stuffed Acorn Squash with Lentils and Chickpeas and Quinoa and Rice

Savory Mushroom and Spinach Stuffed Acorn Squash is a delightful dish that combines earthy lentils, chickpeas, and a medley of grains, creating a wholesome and satisfying meal. The sweetness of the acorn squash perfectly complements the savory filling, making it a perfect centerpiece for any kosher dinner.

Ingredients

• Acorn squash - 1 medium
• Olive oil - 2 tablespoons
• Mushrooms, diced - 200 grams
• Fresh spinach, chopped - 100 grams
• Cooked lentils - 100 grams
• Cooked chickpeas - 100 grams
• Cooked quinoa - 50 grams
• Cooked brown rice - 50 grams
• Garlic, minced - 2 cloves
• Onion, diced - 1 small
• Cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley, chopped - 2 tablespoons
• Vegetable broth - 100 milliliters

Steps

1. Preheat the oven to 200°C (400°F).
2. Cut the acorn squash in half and scoop out the seeds. Brush the insides with 1 tablespoon of olive oil and sprinkle with salt and pepper.
3. Place the squash halves cut side down on a baking sheet and roast in the preheated oven for 25-30 minutes, or until tender.
4. While the squash is roasting, heat the remaining tablespoon of olive oil in a skillet over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.
5. Add the minced garlic and diced mushrooms to the skillet and continue to cook for another 5-7 minutes until the mushrooms are browned and tender.
6. Stir in the chopped spinach and cook until wilted, about 2 minutes.
7. Add the cooked lentils, chickpeas, quinoa, and brown rice to the skillet. Season with cumin, paprika, salt, and black pepper. Mix well and pour in the vegetable broth. Cook for another 3-5 minutes to heat through, stirring occasionally.
8. Remove the squash from the oven and carefully flip the halves over. Stuff each half with the mushroom and grain mixture, pressing down gently to pack it in.
9. Return the stuffed squash to the oven and bake for an additional 10 minutes.
10. Garnish the stuffed acorn squash with chopped parsley before serving.

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 65 g
• Fiber: 15 g
• Sugar: 5 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in dietary fiber, promoting digestive health.
• Packed with vitamins and minerals from the vegetables and legumes.

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