Stuffed Acorn Squash with Quinoa and Lentils

Stuffed Acorn Squash with Quinoa and Lentils is a hearty and nutritious dish that combines the earthy flavors of roasted acorn squash with protein-rich quinoa and lentils. This delightful recipe offers a perfect balance of taste and health, making it an ideal choice for a late-night meal.

Ingredients

• Acorn squash - 1 medium (about 500g)
• Quinoa - 1/2 cup (90g)
• Cooked lentils - 1/2 cup (120g)
• Vegetable broth - 1 cup (240ml)
• Olive oil - 1 tablespoon (15ml)
• Onion - 1 small, diced (about 70g)
• Garlic - 2 cloves, minced
• Spinach - 1 cup (30g), chopped
• Cumin - 1 teaspoon (2g)
• Paprika - 1 teaspoon (2g)
• Salt - 1/2 teaspoon (3g)
• Black pepper - 1/4 teaspoon (1g)
• Feta cheese - 1/4 cup (30g), crumbled (optional)
• Fresh parsley - 2 tablespoons, chopped (for garnish)

Steps

1. Preheat the oven to 190°C (375°F).
2. Cut the acorn squash in half 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 preheated oven for 25-30 minutes, or until tender.
4. While the squash is roasting, rinse the quinoa under cold water. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes until the quinoa is fluffy and liquid is absorbed.
5. In a skillet, heat the remaining olive oil over medium heat. Add diced onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
6. Stir in the cooked lentils, spinach, cumin, paprika, salt, and pepper. Cook until the spinach is wilted, about 2-3 minutes.
7. Once the quinoa is cooked, fluff it with a fork and add it to the skillet with the lentil mixture. Mix well to combine all ingredients.
8. Remove the roasted squash from the oven and carefully flip the halves over. Spoon the quinoa and lentil filling into each squash half, packing it gently.
9. If using, sprinkle crumbled feta cheese on top of the stuffed squash.
10. Return the stuffed squash to the oven and bake for an additional 10-15 minutes until heated through.
11. Garnish with fresh parsley before serving.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 58 g
• Fiber: 15 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 10 mg
• Total Fat: 10 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 g
• Water: 0.3 L

Health Benefits

• Rich in dietary fiber, promoting digestive health.
• High in plant-based protein, beneficial for muscle repair and growth.

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