Ingredients
- 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
Instructions
- 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.
Notes
Recipe adapted from Eating European
Tried this recipe?Let us know how it was!