Stuffed Acorn Squash with Rice and Lentils and Chickpeas

Stuffed Acorn Squash filled with a hearty mixture of rice, lentils, and chickpeas provides a nutritious and satisfying meal. This dish is not only visually appealing but also packed with plant-based protein and fiber, making it a perfect Kosher dinner option.

Ingredients

• 2 acorn squashes - medium size
• 1/2 cup brown rice - uncooked
• 1/2 cup green lentils - rinsed
• 1/2 cup canned chickpeas - drained and rinsed
• 1 small onion - diced
• 2 cloves garlic - minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1 cup vegetable broth
• 2 tablespoons fresh parsley - chopped

Steps

1. Preheat the oven to 200°C (400°F).
2. Cut the acorn squashes in half lengthwise and scoop out the seeds. Brush the inside with 1 tablespoon of olive oil and sprinkle with salt and pepper. Place them cut-side down on a baking tray and roast for 25-30 minutes until tender.
3. While the squashes are roasting, heat the remaining olive oil in a medium saucepan over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
4. Add the minced garlic, cumin, paprika, salt, and black pepper to the pan and sauté for another minute until fragrant.
5. Add the brown rice and lentils to the pan, stirring to combine. Pour in the vegetable broth and bring to a boil.
6. Reduce the heat to low, cover the pan, and simmer for 20-25 minutes until the rice and lentils are cooked and the liquid is absorbed.
7. Stir in the chickpeas and cook for an additional 5 minutes until heated through. Remove from heat and mix in the chopped parsley.
8. Once the acorn squashes are done roasting, carefully flip them cut-side up and fill each half with the rice, lentil, and chickpea mixture.
9. Return the stuffed squashes to the oven and bake for another 10 minutes.
10. Serve warm, garnished with extra parsley if desired.

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 75 g
• Fiber: 15 g
• Sugar: 5 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.3 L

Health Benefits

• High in plant-based protein from lentils and chickpeas.
• Rich in fiber, promoting digestive health and satiety.

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