Lentils Stuffed Acorn Squash

Lentils Stuffed Acorn Squash

This lentil stuffed acorn squash is filled with apples, dried cranberries, and thyme, making it a delicious vegetarian meal that combines all your favorite fall flavors.
Course: Mains


  • 1 Large acorn squash (or two small) cut in half
  • 1 cup Green lentils dried
  • 2 1/2 cups Vegetable stock
  • 1/2 Sweet onion
  • 2 stalks Celery chopped
  • 1 Apple chopped and cubed
  • 1/4 cup Dried cranberries
  • 1/2 tsp Dried thyme
  • 1 tbsp Breadcrumbs
  • 3 tbsp Parmesan cheese grated
  • 3 tbsp Olive oil
  • Salt and pepper to taste
  • 1 tbsp Fresh parsley chopped


  • Preheat the oven to 400 F
  • Cut the bottom and the top of the squash to have flat surfaces on both sides
  • Cut the squash in the middle (vertically)
  • Using a spoon scoop out all the seeds
  • Brush both halves of the squash with olive oil (tablespoon for each side), season with salt and pepper 
  • Place the squash in the oven and roast for 50 min to 1 hour
  • Place lentils and vegetable stock in a pot, bring to boil, cover, reduce to simmer and cook for about 40 minutes until the lentils are soft and cooked through
  • In the meantime heat up another tablespoon of olive oil in the skillet
  • Add onions and dried thyme and cook until the onion is translucent (5 minutes)
  • Add celery, apple and cranberries and cook for another 3-4 minutes
  • Add lentils, season with salt and pepper; mix well together and cook for about 3-4 minutes
  • Add breadcrumbs and cheese
  • Stir everything well and check for seasoning
  • Fill out the squash with the lentils stuffing
  • Place in the oven and bake for 15 minutes.


Recipe adapted from Eating European
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