Stuffed Squash
Wild Rice + Lentil
Full recipe
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
See ingredient amounts
Season to taste,
or follow the recipe:
Herb Salt
Garlic Powder
Ground Sage
Dry Thyme
Ground Nutmeg
Celery Seed
Spices + Seasonings
See ingredient amounts
1. Prep and Roast
Acorn Squash
2. Prepare Wild
Rice Stuffing
3. Assemble Squash
4. Serve with Protein
How to Make It
Full instructions
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!
Get recipe
Cool to room temperature, then refrigerate in an airtight container for up to a week.
How to Store Leftovers
Get the full recipe
Stuffed Squash
Wild Rice + Lentil
Get the full recipe