Lentil & Brown Rice Stuffed Acorn Squash
- 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!