Lentil & Brown Rice Stuffed Acorn Squash

Lesley Baradel
Brown Rice and Lentil Stuffed Acorn Squash - great for fall!
Brown Rice and Lentil Stuffed Acorn Squash - great for fall!

Lentil & Brown Rice Stuffed Acorn Squash

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Course Vegetarian & Vegan
Servings 4 servings
Calories 554 kcal


  • 2 small acorn squash
  • 1/2 tsp canola oil
  • 1/2 tsp kosher salt, divided
  • 1/2 tsp ground black pepper, divided
  • 1 cup brown rice
  • 1/2 cup lentils
  • 2 cups low sodium vegetable stock
  • 1/3 cup dried cranberries
  • 3 green onions, chopped
  • 2 Tbsp unsalted butter
  • 1 tsp fresh or ½ dried thyme
  • 1/2 cup chopped pecans, toasted
  • 1/4 cup chopped fresh parsley


  • Preheat the oven to 400 degrees F. Cut the acorn squash in half lengthwise. Scoop the seeds out. Place squash halves cut side up on a rimmed baking sheet. Brush squash with oil then sprinkle with salt and pepper. Roast in oven for 30 to 45 minutes, or until tender and lightly browned.
  • Meanwhile, in a medium saucepan, combine the rice, lentils and stock. Bring to a simmer, cover and reduce the heat to low. Cook for 35 to 40 minutes or until the rice and lentils are tender and the liquid has been absorbed. Transfer to a bowl and stir in the cranberries, green onions, butter, and thyme. Season with remaining salt and pepper. Toss to combine everything well and allow butter to melt.
  • Just before serving stir in the pecans and parsley. Put rice and lentil mixture in the well in the roasted squash halves and serve.


Make Ahead: This is such a wonderful and healthy recipe that we really wanted to include it but we do recognize that it takes some time so we suggest to save this for a Sunday night when you have a bit more time. 
Kid-Friendly: If you think your kids may be scared off by the presentation of this dish, serve the squash and lentil and brown rice filling separately. You may even want to throw a few extra cranberries or extra cheese on top for a kid-friendly garnish. 
Mix It Up: Use wild rice in place of the brown rice for a different flavor profile.  


Calories: 554kcalCarbohydrates: 83gProtein: 14gFat: 22gSaturated Fat: 2gSodium: 315mgFiber: 11gSugar: 9g
Tried this recipe?Let us know how it was!

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Lesley Baradel

We (Lesley and Ann) first met years ago while training for Ironman Wisconsin. Our paths crossed again at Georgia State University while studying to become registered dietitian nutritionists. Over the years, our paths kept crossing and we soon discovered that we shared a love for menu planning. This blossomed into My Menu Pal where we help the food industry up their nutrition game to become their customer's nutrition hero.
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