Stuffed Acorn Squash with Quinoa and Lentils
Stuffed Acorn Squash is roasted and stuffed with quinoa, lentils, pomegranate seeds, fresh herbs, onion and more for a colorful delicious vegetarian main dish.
Servings: 2
Calories: 238kcal
Ingredients
- 1 acorn squash halved with membrane and seeds removed
- ½ cup cooked quinoa
- ½ cup cooked lentils canned or homemade; use green or brown lentils
- ¼ cup diced red onion
- ⅓ cup pomegranate seeds (arils)
- 3 tablespoons chopped fresh Italian parsley
- 3 tablespoons chopped fresh mint
- 2 teaspoons lemon juice
- Salt and pepper to taste
Instructions
- Preheat the oven to 425 ˚F. Line a baking sheet with foil or parchment paper.
- Cut the squash in half. Scoop out the seeds inside.
- Lightly spray the cut side of the squash with olive oil spray. Place the squash on a baking sheet cut side down. Sprinkle with salt and pepper. Bake for 30 minutes.
- While the squash bakes combine the cooked quinoa, cooked lentils, onion, pomegranate, parsley, mint, lemon juice, in a large bowl. Mix well to combine everything. Salt and pepper to taste.
- Remove squash from the oven, and divide the filling between the two halves.
- Serve immediately.
Notes
How to cut an acorn squash
- Acorn squash is thick so cutting it requires a large heavy sharp knife and going slowly. Start on a flat surface.
- Trick: cut a off the stem or the pointed tip on the bottom to create a flat base.
- Stand the squash on the flat end and cut through one side, from the top of the squash to flat end. Turn the squash around and cut from top to end again.
- This is an easier way to cut through the whole squash rather than trying to cut in half directly through the acorn squash.
Nutrition
Calories: 238kcal | Carbohydrates: 51g | Protein: 9g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 18mg | Potassium: 1185mg | Fiber: 11g | Sugar: 6g | Vitamin A: 1622IU | Vitamin C: 41mg | Calcium: 123mg | Iron: 5mg