Lentil & Brown Rice Stuffed Acorn Squash

Brown Rice and Lentil Stuffed Acorn Squash - great for fall!
Lentil & Brown Rice Stuffed Acorn Squash
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Servings
4 servings
Servings
4 servings
Brown Rice and Lentil Stuffed Acorn Squash - great for fall!
Lentil & Brown Rice Stuffed Acorn Squash
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
4 servings
Servings
4 servings
Ingredients
  • 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
Servings: servings
Units:
Instructions
  1. 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.
  2. 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.
  3. Just before serving stir in the pecans and parsley. Put rice and lentil mixture in the well in the roasted squash halves and serve.
Recipe Notes

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.  

Nutrition Facts
Lentil & Brown Rice Stuffed Acorn Squash
Amount Per Serving
Calories 554 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 315mg 13%
Total Carbohydrates 83g 28%
Dietary Fiber 11g 44%
Sugars 9g
Protein 14g 28%
Vitamin A 31%
Vitamin C 50%
Calcium 12%
Iron 25%
* Percent Daily Values are based on a 2000 calorie diet.

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