Stuffed Acorn Squash

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 45 - 50 minutes
Total Time: 50 - 60 minutes

 

 

 

Ingredients 

2 small acorn squashes

1 tablespoon olive oil

1 clove garlic

2 stalks celery, finely diced

3 green onions, finely diced

½ cup diced mushrooms

¼ cup chopped walnuts

¼ teaspoon black pepper

¼ teaspoon smoked paprika

1 teaspoon sage

¼ teaspoon dried mustard

¼ teaspoon sea salt

½ cup green lentils, dried

½ cup freekeh, uncooked

2 cups vegetable broth, reduced sodium

1 teaspoon vegan Worcestershire sauce

Fresh parsley for garnish

 

Directions

1. Preheat oven to 350 F.

2. Split acorn squash in half horizontally, scoop out seeds.

3. Place in a baking dish filled with ½ inch water and bake for 35 minutes.

4. While squash is baking, prepare filling. Heat olive oil in a sauté pan or skillet.

5. Sauté garlic, celery, onions, and mushrooms for 8 minutes.

6. Add pecans, black pepper, paprika, sage, mustard and salt.

7. Stir in lentils and freekeh and sauté for an additional minute.

8. Add vegetable broth and Worcestershire sauce and simmer on medium-low heat for 10 minutes covered. Remove lid and simmer for an additional 10 minutes until liquid is absorbed and mixture is tender.

9. Remove baking dish with squash from oven.

10. Fill squash cavities with filling (about 1 cup each).

11. Return to oven, uncovered, and bake for an additional 10-15 minutes until filling is golden brown.

12. Remove from oven, garnish with chopped fresh parsley and serve.