Are you looking for a vegan entree you can serve for your next holiday meal that is delicious and good for you too? This lentil-stuffed acorn squash is full of healthy fiber and plant-based protein. The best part is that it tastes great.
1 acorn squash large
1 cup dried green lentils green
2 cups vegetable broth
1/2 chopped onion
2 stalks chopped celery
1 chopped apple
1/4 cup dried cranberries
1/2 teaspoon dried thyme
1 tbsp breadcrumbs
3 tbsp nutritional yeast
3 tbsp extra virgin olive oil
Salt & Pepper to taste
1 tbsp chopped fresh parsley
Set your oven to 400 degrees Fahrenheit and let it preheat.
Cut the stem side off the squash and then cut it in half vertically.
Use a spoon to remove the seeds.
Then, with a silicone brush, cover the inside of both halves with olive oil. Add salt and pepper.
Place the squash cut side up on a baking sheet and roast in the oven for 50 min to 1 hour.
While the squash is roasting, place the lentils and vegetable stock in a pot and bring to a boil. Cover the pot and reduce the heat to medium-low. Let the lentil simmer until tender. If you need to add more liquid, do so. They should take about 40 minutes to cook.
When the lentils are cooked, drain them.
When the squash is fork-tender, remove it from the oven.
Heat up a frying pan and add a tablespoon of oil. Add chopped onions and cook until translucent.
Add dried thyme to the pan and chopped celery, apple, and dried cranberries. Cook for 5 minutes.
Add the lentils to the pan and season well with salt and pepper. Cook for 4 minutes.
Add breadcrumbs and nutritional yeast and stir the stuffing well.
Fill both halves of the squash with stuffing and place back in the oven to back for 15 minutes.