A flavorful blend of lentils, walnuts, and herbs in roasted acorn squash halves, ideal for a vegetarian main.
# What You'll Need:
→ Acorn Squash
01 - 2 medium acorn squash, halved and seeded
02 - 2 tbsp olive oil
03 - ½ tsp salt
04 - ¼ tsp black pepper
→ Filling
05 - 1 tbsp olive oil
06 - 1 medium yellow onion, finely chopped
07 - 2 cloves garlic, minced
08 - 1 medium carrot, diced
09 - 1 celery stalk, diced
10 - 1 cup cooked green or brown lentils
11 - ½ cup walnuts, coarsely chopped
12 - ½ cup cooked quinoa or brown rice, optional
13 - ¼ cup dried cranberries or raisins
14 - 2 tbsp fresh parsley, chopped
15 - 1 tsp dried thyme
16 - ½ tsp ground cumin
17 - ½ tsp smoked paprika
18 - ½ tsp salt
19 - ¼ tsp black pepper
→ Garnish
20 - 2 tbsp crumbled feta cheese or vegan alternative, optional
21 - 2 tbsp fresh parsley, chopped
# How to Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Brush cut sides of acorn squash halves with olive oil. Season with salt and black pepper. Place cut side down on the prepared baking sheet and roast for 35 to 40 minutes until tender.
03 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion and cook for 3 to 4 minutes until softened.
04 - Stir in garlic, carrot, and celery. Cook for an additional 5 minutes until vegetables are tender.
05 - Add cooked lentils, walnuts, quinoa or rice if using, dried cranberries, parsley, thyme, cumin, smoked paprika, salt, and pepper. Mix thoroughly and cook for 2 to 3 minutes to meld flavors. Remove from heat.
06 - Remove squash from oven and turn cut side up. Scoop out some flesh, leaving approximately ½ inch border. Chop scooped flesh and incorporate into the filling mixture.
07 - Generously fill each squash half with the lentil-walnut filling. Return to oven and bake for 10 to 12 minutes until heated through and lightly golden on top.
08 - Top with crumbled feta cheese or vegan alternative and chopped fresh parsley if desired. Serve warm.
