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

Stuffed Acorn Squash with Lentils and Spinach is a hearty, nutritious dish perfect for a late-night meal. The sweet roasted squash complements the savory filling of protein-rich lentils, creamy chickpeas, and vibrant spinach.

Stuffed Acorn Squash with Lentils and Spinach and Chickpeas and Lentils and Spinach and Lentils and Spinach and Lentils and Spinach and Lentils and Spinach
60 minutes
Difficulty: Medium
American
350 kcal

Ingredients

  • Acorn squash - 1 medium (about 500g)
  • Lentils (green or brown) - 100g (1/2 cup)
  • Chickpeas (cooked or canned) - 100g (1/2 cup)
  • Fresh spinach - 100g (about 4 cups, packed)
  • Onion - 1 small, diced
  • Garlic - 2 cloves, minced
  • Olive oil - 2 tablespoons
  • Vegetable broth - 250ml (1 cup)
  • Cumin - 1 teaspoon
  • Salt - 1/2 teaspoon
  • Black pepper - 1/4 teaspoon
  • Paprika - 1/2 teaspoon
  • Lemon juice - 1 tablespoon
  • Fresh parsley - 2 tablespoons, chopped (for garnish)

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 the flesh is tender.
  4. While the squash is roasting, rinse the lentils and cook them in vegetable broth according to package instructions (usually about 20-25 minutes).
  5. In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent.
  6. Add the cooked lentils, chickpeas, spinach, cumin, paprika, salt, and black pepper to the skillet. Stir well and cook for about 5 minutes, until the spinach is wilted.
  7. Remove the skillet from heat and add lemon juice. Mix well to combine all ingredients.
  8. Once the acorn squash is done roasting, remove it from the oven and carefully flip the halves over. Stuff each half with the lentil and spinach 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 with fresh parsley before serving.

Nutrition

  • Calories: 350
  • Protein: 15 g
  • Carbs: 55 g
  • Fiber: 15 g
  • Sugar: 6 g
  • Sodium: 300 mg
  • Cholesterol: 0 mg
  • Total Fat: 10 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 9 g
  • Water: 0.5 L

Health Benefits

  • High in dietary fiber which aids digestion.
  • Rich in plant-based protein, beneficial for muscle health.

Tags

AmericanHealthyMidnight