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 and Lentils and Spinach and Lentils

This stuffed acorn squash is a wholesome blend of lentils, spinach, and chickpeas, creating a hearty and nutritious dish perfect for a late-night meal. Its vibrant colors and rich flavors make it not only a feast for the eyes but also a delightful culinary experience.

Ingredients

• Acorn squash - 1 medium
• Green lentils - 1/2 cup (uncooked)
• Chickpeas - 1/2 cup (cooked or canned, drained and rinsed)
• Fresh spinach - 2 cups (chopped)
• Onion - 1/2 medium (finely chopped)
• Garlic - 2 cloves (minced)
• Olive oil - 1 tablespoon
• Vegetable broth - 1 cup
• Cumin - 1 teaspoon
• Paprika - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Parmesan cheese - 2 tablespoons (grated, optional for topping)

Steps

1. Preheat the oven to 200°C (400°F).
2. Cut the acorn squash in half lengthwise and scoop out the seeds. Brush the insides with olive oil and sprinkle with salt and pepper.
3. Place the squash halves cut-side down on a baking sheet and roast in the oven for 25-30 minutes, until tender.
4. Meanwhile, in a saucepan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent, about 5 minutes.
5. Add the green lentils, vegetable broth, cumin, paprika, salt, and black pepper to the saucepan. Bring to a boil, then reduce the heat to low and simmer for 20 minutes, or until lentils are tender.
6. Once the lentils are cooked, stir in the chopped spinach and chickpeas, cooking for an additional 5 minutes until the spinach is wilted.
7. Remove the roasted squash from the oven and carefully flip them cut-side up. Spoon the lentil mixture generously into each half of the squash.
8. If desired, sprinkle grated Parmesan cheese on top of the stuffed squash.
9. Return the stuffed squash to the oven and bake for another 5-10 minutes to heat through and melt the cheese, if using.
10. Serve warm, garnished with additional spinach or fresh herbs if desired.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 55 g
• Fiber: 15 g
• Sugar: 5 g
• Sodium: 400 mg
• Cholesterol: 5 mg
• Total Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• Rich in dietary fiber which aids digestion and helps maintain a healthy weight.
• High in plant-based protein, making it a great option for vegetarians and vegans.

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