Description

A cozy and hearty fall dish featuring roasted acorn squash halves stuffed with a savory mixture of grains, lentils, vegetables, and warm spices. This vegetarian main course is flavorful, nutritious, and perfect for holidays or weeknight dinners.

Ingredients

2 acorn squashes, halved and seeded

1 cup cooked quinoa, rice, or farro

1 small onion, finely chopped

2 cloves garlic, minced

1 cup cooked lentils (or beans)

1/2 cup chopped spinach or kale (optional)

1/4 cup dried cranberries or raisins (optional)

1/4 cup chopped nuts (walnuts, pecans, or almonds)

2 tbsp olive oil

1 tsp ground cinnamon

1 tsp ground cumin

Salt and pepper, to taste

Fresh herbs (thyme, rosemary, or parsley) for garnish

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Instructions

Preheat oven to 375°F (190°C). Slice acorn squashes in half and remove seeds. Place cut-side down on a parchment-lined baking sheet and roast for 35–45 minutes, until tender.
While squash roasts, heat olive oil in a skillet over medium heat. Add onion and garlic; sauté for 5 minutes until softened.
Add cooked quinoa (or chosen grain), lentils, spinach, cranberries, and nuts. Season with cinnamon, cumin, salt, and pepper. Stir and cook for 3–5 minutes until warmed through.
Remove squash from oven and turn cut-side up. Spoon filling into each half, pressing gently to pack.
Return stuffed squash to the oven and bake for 10–15 minutes until filling is heated through.
Garnish with fresh herbs and serve warm.

Notes

Top with feta or goat cheese before baking for a creamy finish.

Add a drizzle of maple syrup or honey for sweet-savory flavor.

Include chickpeas or tofu for extra protein.

Use butternut or delicata squash for variation.

Spice it up with chili flakes or smoked paprika.

Refrigerate up to 4 days or freeze unbaked halves up to 3 months.

Prep Time: 15 minutes
Cook Time: 45–60 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 squash half
Calories: 340
Sugar: 10g
Sodium: 310mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 46g
Fiber: 9g
Protein: 10g
Cholesterol: 0mg