Lentil-Stuffed Acorn Squash
Serves
4
4
Ready in
50mins
50mins
Prep time
Cooking time
405 calories per serving
This affordable vegetarian dinner features plant-based protein in the form of lentils and fill-you-up fiber from the whole-grain brown rice.
Ingredients
- 1/2 cup dry lentils, picked over
- 2 medium acorn squash (about 1 1/2 lbs each)
- 1 tbsp olive oil
- 1 (8.8 oz) pkg precooked Nature's Promise Whole Grain Brown Rice
- 1/4 cup finely grated Parmesan
- 1 small zucchini, coarsely grated
- 1 small shallot, finely chopped
- 1/2 tsp garlic powder
- 1/2 tsp dried thyme
Steps
- Preheat oven to 425°F. In a medium pot, combine the lentils and enough water to cover by 2 inches. Partially cover and heat to a boil on high. Reduce heat and simmer 15–20 min., until tender, stirring occasionally. Drain well.
- Meanwhile, halve each squash lengthwise. With a spoon, scoop out and discard seeds. Trim a very thin slice from curved sides of squash halves to sit flat, cavity-sides up. Brush cut sides with the oil. Arrange cut-sides down on a large sheet pan. Roast 20 min., until tender when pierced with the tip of a knife.
- Break up the brown rice in package (do not follow heating instructions) and place in a large bowl along with cooked lentils, Parmesan, zucchini, shallot, garlic powder, thyme, and ¼ tsp each salt and pepper. Stir to combine.
- Turn squash cavity-sides up. Season cavities with a pinch of salt. Spoon lentil mixture into cavities, packing tightly. Return to oven and bake 15 min.
Nutrition information
- Calories 405kcal 20%
- Fat 7.0g 11%
- Saturated fat 1.0g 5%
- Carbs 80.0g 27%
- Sodium 251mg 10%
- 9.0g sugar
- 10.0g fiber
- 13.0g protein
- 4mg cholesterol
Nutrition information
- Calories 405kcal 20%
- Fat 7.0g 11%
- Saturated fat 1.0g 5%
- Carbs 80.0g 27%
- Sodium 251mg 10%
- 9.0g sugar
- 10.0g fiber
- 13.0g protein
- 4mg cholesterol
