Harvest Stuffed Acorn Squash (with lentils, apples, and pecans)
Servings
4people
Servings
4people
Ingredients
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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!