Stuffed acorn squash is a classic autumn dish. After trying a few different versions, I’ve developed my own recipe that incorporates the healthiest and tastiest components. This dish will fill your kitchen with a wonderful aroma and is certain to impress any guests that you invite over for dinner. Give it a try while acorn squash is in season.
Nutrition Highlights:
- Acorn squash is low in calories, at about 80 per cup of cooked squash. It is rich in potassium, which can help lower stroke risk. It is also high in fiber, which feeds our beneficial gut bacteria. Additionally, its high vitamin C content boosts the absorption of plant-based iron.
- Wild rice has been harvested for centuries by Native American tribes living in the upper Great Lakes regions, and is considered to be a sacred food by many. Wild rice is a good source of protein, as well as a variety of vitamins and minerals.
- Lentils are one of my 4 Power Foods For Athletes because of their high protein, iron, and complex carbohydrate content. They are arguably one of the healthiest legumes we can consume.
- Because of their medicinal properties, herbs such as thyme, sage, and rosemary have been used for millennia to treat various ailments. They are also extremely nutritious, with most herbs being rich in antioxidants and other unique health-promoting compounds.
Lentil & Wild Rice-Stuffed Acorn Squash
Serves: 4
Ingredients
- 2 acorn squash, cut in half and seeded
- 1 cup of dry wild rice blend
- 2 cups of low-sodium vegetable broth, plus more to sauté the veggies
- 1 - 15oz can of lentils, rinsed and drained
- 2 garlic cloves, minced
- 1 cup of finely chopped white button mushrooms
- 1 medium carrot, finely chopped
- 3 celery ribs, finely chopped
- Half of a small/medium yellow onion, finely chopped
- 1 tsp dried thyme
- ½ tsp ground dried sage
- ½ tsp crushed dried rosemary
- ¼ tsp black pepper
- ⅓ cup chopped raw pecans
- ½ cup of dried cranberries
- Olive oil spray (optional)
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Spray the cut side of each squash briefly with an olive oil spray (optional) and place them cut side down on a parchment-lined baking sheet. Bake for 45 minutes.
- While the squash is cooking, add the wild rice and two cups of vegetable broth to a small pot. Over high heat, bring to a boil, then reduce heat to low and simmer for 30-40 minutes, or until properly cooked. Drain off any excess fluid and set aside.
- While the squash and rice are cooking, add the garlic, onion, celery, carrot, mushrooms, and a splash of vegetable broth to a large skillet. Sauté over medium-high heat until tender (about 12-15 minutes). Once the veggies are cooked, add the thyme, sage, rosemary, and black pepper and cook for an additional minute, stirring well. Remove from heat.
- In a large bowl, add the sautéed vegetables, lentils, pecans, dried cranberries, and cooked rice. Mix well.
- When the squash halves have cooked, remove them from the oven, flip them over, and scoop an even amount of the filling mixture into each one (don't be afraid to load them up). Place the filled squash halves back in the oven and cook for an additional 10 minutes (you may need to adjust the rack height in your oven). If there is any extra filling, feel free to eat this as is, or use it to refill the squash after some has been eaten.
- After 10 minutes, remove the squash from the oven and serve immediately.
Notes
This recipe is best enjoyed on a crips, fall evening while listening to the Lumineers' "Ophelia" during game night with friends.
