STUFFED ACORN SQUASH

Posted By Kiki on Jan 26, 2021 |


STUFFED ACORN SQUASH

Ingredients:

  • 1 Acorn Squash 1 individual
  • 1 cup Brown Rice, cooked and drained 
  • 1 cup Brown Lentils, cooked and drained 
  • 4 cup Vegetable Broth
  • 1 cup Mushrooms, diced 
  • 1/2 cupOnions, diced 
  • 2 tbsp Garlic, minced 
  • 2 tsp Cumin, ground 
  • 1 tbsp Paprika 
  • 1 cup Tomato Sauce 
  • 1 tsp Thyme 
  • 1 tsp Rosemary
  • 1 tbsp Parsley 
  • Salt & Pepper, to taste
  • 1/4 cup Cherry tomatoes 
  • 2 tbsp Roasted Nuts (optional) 

Directions:

  1. Cut acorn squash in half. Chop off stems or tails so that it can lay flat.
  2. Leaving seeds inside, roast squash halves face down on a baking sheet at 400F for 50 minutes.
  3. Remove and turn upside to remove seeds and filling.
  4. Cook rice and lentils in vegetable broth. Drain and reserve liquid.
  5. In a large pan, cook onions and mushrooms and cook on high till mushrooms
    release liquid.
  6. Add herbs and spices and cook for 5 minutes.
  7. Add lentils and rice and 1⁄2 cup remaining broth.
  8. Salt & Pepper until mixture is strongly seasoned
  9. Fill squash halves with lentil mixture.
  10. If desired add roasted nuts or seeds for crunchy texture and additional protein.
  11. Top with chopped cherry tomatoes and fresh rosemary.
  12. Return squash halves to the oven at 350F for 10 minutes before serving.
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