Stuffed Acorn Squash with Lentils
Stuffed Acorn Squash with Lentils is a wholesome and satisfying dish that combines the natural sweetness of roasted acorn squash with hearty lentils and aromatic spices. This nutrient-dense meal is perfect for a healthy lunch, offering a delightful blend of flavors and textures.

60 minutes
Difficulty: Medium
American
380 kcal
Ingredients
- 1 medium acorn squash - 450 grams
- 1 cup cooked green or brown lentils - 200 grams
- 1 small onion, diced - 100 grams
- 2 cloves garlic, minced - 6 grams
- 1 teaspoon olive oil - 5 ml
- 1 teaspoon ground cumin - 2 grams
- 1 teaspoon smoked paprika - 2 grams
- 1/2 teaspoon salt - 3 grams
- 1/4 teaspoon black pepper - 1 gram
- 1/4 cup diced tomatoes - 40 grams
- 1/4 cup chopped fresh parsley - 15 grams
- 1/4 cup crumbled feta cheese (optional) - 30 grams
Steps
- Preheat the oven to 200°C (400°F).
- Cut the acorn squash in half lengthwise and scoop out the seeds.
- Place the squash halves cut-side down on a baking sheet and roast for 25-30 minutes, or until tender.
- While the squash is roasting, heat olive oil in a skillet over medium heat. Add diced onion and sauté for 5 minutes until translucent.
- Add minced garlic, cumin, smoked paprika, salt, and pepper to the skillet. Cook for an additional 2 minutes until fragrant.
- Stir in the cooked lentils and diced tomatoes, mixing well. Allow it to heat through for about 5 minutes.
- Remove the skillet from heat and stir in the chopped parsley.
- Once the squash is done roasting, flip the halves cut-side up and fill each half with the lentil mixture.
- Top with crumbled feta cheese if desired, and return to the oven for an additional 10 minutes.
- Serve warm, garnished with extra parsley if desired.
Nutrition
- Calories: 380
- Protein: 17 g
- Carbs: 56 g
- Fiber: 15 g
- Sugar: 6 g
- Sodium: 500 mg
- Cholesterol: 10 mg
- Total Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Water: 0.4 L
Health Benefits
- Rich in fiber, promoting digestive health.
- Packed with vitamins and minerals, including vitamin A and potassium.
Tags
AmericanHealthyLunch