Stuffed Acorn Squash with Lentils and Spinach and Chickpeas and Lentils and Spinach and Lentils and Spinach and Lentils and Spinach

Stuffed Acorn Squash with Lentils, Chickpeas, and Spinach is a wholesome and vibrant dish perfect for a late-night craving, combining earthy flavors with hearty nutrition. This delightful recipe is not only visually appealing but also packed with plant-based protein and fiber, making it a satisfying choice for health-conscious eaters.

Ingredients

• 2 acorn squashes - medium size
• 1 cup cooked green lentils
• 1 cup canned chickpeas - rinsed and drained
• 2 cups fresh spinach - chopped
• 1 small onion - diced
• 2 cloves garlic - minced
• 1 teaspoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt - to taste
• Pepper - to taste
• 1/4 cup feta cheese - crumbled (optional)
• Fresh parsley - for garnish

Steps

1. Preheat the oven to 190°C (375°F).
2. Cut the acorn squashes in half lengthwise and scoop out the seeds.
3. Brush the insides of the squashes with olive oil and sprinkle with salt and pepper.
4. Place the squashes cut-side down on a baking sheet and roast in the preheated oven for 25-30 minutes, or until tender.
5. While the squashes are roasting, heat olive oil in a skillet over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
6. Add minced garlic, ground cumin, and smoked paprika to the skillet. Cook for an additional minute until fragrant.
7. Stir in the cooked lentils, chickpeas, and chopped spinach. Cook until the spinach is wilted, about 3-4 minutes. Season with salt and pepper to taste.
8. Remove the roasted squashes from the oven and carefully flip them cut-side up.
9. Spoon the lentil and spinach mixture into each squash half, packing it in gently.
10. If using, sprinkle the tops with crumbled feta cheese.
11. Return the stuffed squashes to the oven and bake for an additional 10 minutes.
12. Garnish with fresh parsley before serving.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 52 g
• Fiber: 15 g
• Sugar: 6 g
• Sodium: 500 mg
• Cholesterol: 10 mg
• Total Fat: 10 g
• Saturated Fat: 3 g
• Unsaturated Fat: 7 g
• Water: 0.2 L

Health Benefits

• High in plant-based protein from lentils and chickpeas.
• Rich in fiber, aiding digestion and promoting satiety.
• Contains antioxidants and vitamins from spinach and acorn squash.
• Low in saturated fat, supporting heart health.

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