Home - Recipes - Lentil-Stuffed Acorn Squash

Lentil-Stuffed Acorn Squash

This affordable vegetarian dinner features plant-based protein in the form of lentils and fill-you-up fiber from the whole-grain brown rice.

Serves 4
Ready in 50 mins
Prep time 5 mins
Cooking time 45 mins
405 calories per serving


> 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 Nature's Promise® microwaveable 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


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.

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