Rate this recipe!
| Servings |
people
|
Ingredients
- 2 acorn squash , halved vertically and seeds removed
- 2 tbsp extra virgin olive oil
- ½ cup raw brown or green lentils
- ¼ cup brown rice
- 2 cups vegetable broth
- 1 shallot , chopped
- 1 tsp garlic powder
- ½ tsp thyme
- ¼ cup chopped pecans
- 1 Granny Smith apple , finely chopped
- 1 tbsp soy sauce or tamari
- 1 tbsp hemp seeds
- ¼ cup fresh chopped parsley
Ingredients
|
Rate this recipe!
|
Instructions
- Preheat the oven to 400F. Place the acorn squash halves on a baking tray, cut side up, and drizzle with 1 tablespoon olive oil. Roast for 40 minutes, or until tender. Remove from the oven, and scoop out some of the flesh, leaving a ¼ inch border. Reserve the flesh.
- Meanwhile, prepare the filling: In a medium saucepan, add the lentils, brown rice and vegetable broth. Bring to a boil, and reduce to simmer, covered, for 20 to 25 minutes, or until the rice and lentils are fully cooked.
- While the lentils and rice are cooking, heat the remaining tablespoon of oil in a skillet over medium heat. Add the shallot, cooking for 2 to 3 minutes, or until it begins to soften. Add the garlic powder, thyme, pecans, and apples, cooking until the apples soften, about 5 to 7 minutes. Add the cooked lentils and rice, stirring to combine.
- Add the flesh, soy sauce, hemp seeds, and parsley, mix well. Stuff and pack into the squash cavity, and return to the oven for 15 minutes. Serve and enjoy!