Vegetarian Stuffed Acorn Squash with Quinoa and Lentils
This stuffed acorn squash recipe is everything you want in a fall dish—warm, hearty, and rustic. Each squash half is filled with a flavorful gluten-free quinoa and lentil stuffing. Cheese is totally optional, but a sprinkle on top makes it extra delicious. Serve it as a vegetarian main or an impressive side dish that everyone will love.
Servings 4
Calories 252kcal
Ingredients
- 1 large acorn squash or two smaller squash
- 1 cup cooked quinoa
- ½ cup cooked lentils I use Puy or beluga lentils
- 1 teaspoon olive oil
- 1 small yellow onion finely diced
- 1 stalk celery finely diced
- ½ cup cheddar cheese shredded
- 3 Tablespoons tomato paste
- ¼ cup sunflower seeds toasted
Instructions
- Preheat oven to 200°C / 400°F.
- Split your squash in half and scoop out the seeds and stringy bits.1 large acorn squash
- Rub the squash with a bit of oil, and place the squash cut side down on a sheet pan lined with parchment paper. Roast for 15 - 20 min, until just barely tender.
- While squash is roasting, prepare the stuffing.
- Heat a small frying pan over medium-high heat. Add a teaspoon of olive oil, and sauté the onions and celery for about 5 minutes, until the onion is translucent. Remove from the heat.1 small yellow onion, 1 stalk celery, 1 teaspoon olive oil
- Combine quinoa, lentils, onions and celery, cheese, tomato paste, and sunflower seeds to a large bowl, and give everything a good stir to combine.1 cup cooked quinoa, ½ cup cooked lentils, ½ cup cheddar cheese, 3 Tablespoons tomato paste, ¼ cup sunflower seeds
- When the squash is just becoming tender remove from the oven and cool slightly, just until you can handle it.
- Spoon the filling in and press firmly in with your hands, making a mound of stuffing over the squash.
- Return the squash to the sheet pan (or use a baking dish if your squash is tippy), stuffing side up, and return to the oven for an additional 15-20 minutes.
- Squash is ready when it is fully tender and the stuffing is nice and crispy on top.
- Serve warm or at room temperature.
Notes
- Nutrition values are an estimate only.
- The squash can be par-roasted a day or two in advance and stuffed before baking.
- Stuffed squash can be kept in the fridge for 1-2 days and baked from cold - just add 10 minutes to the second roasting time.
- Leftover stuffing can be baked in a buttered ramekin, kept in the fridge for 3-5 days, or frozen for up to 3 months.
Nutrition
Calories: 252kcal | Carbohydrates: 32g | Protein: 11g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 199mg | Potassium: 786mg | Fiber: 7g | Sugar: 4g | Vitamin A: 765IU | Vitamin C: 16mg | Calcium: 169mg | Iron: 3mg