Stuffed Squash

Wild Rice + Lentil

Stuffed Acorn Squash

Acorn squash is the perfect size, shape and flavor for stuffing with other great seasonal ingredients!  

Wild Rice Filling

This savory filling uses cranberries, walnuts and lentils (plus lots of great spices) to create a truly stand-out meal.

Acorn Squash Olive oil Salt Black Pepper Wild Rice Vegetable Broth Celery Onion Carrots Lentils Cranberries Walnuts Parsley Spices + Seasonings

Ingredients

Season to taste, or follow the recipe: Herb Salt Garlic Powder Ground Sage Dry Thyme Ground Nutmeg Celery Seed

Spices + Seasonings

1. Prep and Roast     Acorn Squash 2. Prepare Wild     Rice Stuffing 3. Assemble Squash 4. Serve with Protein

How to Make It

Prep and Roast Squash

Step 1:

Cut the squash in half then remove its seeds and wash. Use a fork to poke holes all around the piece of squash.

Prep and Roast Squash

Step 1:

Brush the orange squash inside with olive oil and place on a lined baking tray. Add salt and pepper, then bake until tender.

Prepare Stuffing

Step 2:

Chop all the vegetables, parsley and walnuts. Sautee onion, celery and carrots until they soften.

Prepare Stuffing

Step 2:

Add lentils, spices and seasonings and mix well. Add wild rice, vegetable broth and cook until the rice softens (15 minutes).

Prepare Stuffing

Step 2:

When your rice is cooked, add cranberries, walnuts and parsley. Stir to combine.

Assemble Squash

Step 3:

Scoop your wild rice filling evenly among the 4 pieces of squash.

Serve with Protein

Step 4:

This recipe contains lots of veggies and carbs, but lacks protein and fat. Serve with a higher-protein food, like this vegan roast!

Cool to room temperature, then refrigerate in an airtight container for up to a week.

How to Store Leftovers

Stuffed Squash

Wild Rice + Lentil