Ingredients
Scale
- 2 medium acorn squashes (about 1.5 lbs total)
- 1 cup green or brown lentils
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 cups low-sodium vegetable broth
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley or cilantro for garnish
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Halve the acorn squashes lengthwise, scoop out the seeds, drizzle with olive oil, season with salt and pepper, then place them cut-side down on the baking sheet. Roast for 25-30 minutes until tender.
- In a saucepan, bring vegetable broth to a boil. Add rinsed lentils, reduce heat, cover, and simmer for about 20-25 minutes until tender but not mushy. Drain excess liquid.
- In a skillet over medium heat, add olive oil and sauté diced onions until translucent (about 5 minutes). Add minced garlic and cook for an additional minute.
- In a large bowl, mix cooked lentils with sautéed onions, garlic, cumin, coriander, salt, pepper, and chopped herbs.
- Turn roasted squash cut-side up and fill generously with the lentil mixture. Return to the oven for another 10 minutes.
- Serve garnished with fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 stuffed acorn squash half (approximately 300g)
- Calories: 335
- Sugar: 4g
- Sodium: 290mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 18g
- Protein: 15g
- Cholesterol: 0mg