Greetings! Today, I’m sharing my quinoa and lentils stuffed acorn squash recipe. The textures and flavors of this dish makes it such a hearty recipe that is perfect to have on a cold day.
Acorn squash on its own can seem, well a bit boring, but stuffed with lots of goodies, now that’s interesting. It’s also a family favorite and its so versatile. You can basically stuff it with anything you like that fits with your particular diet.
I like stuffing it with quinoa, vegetables and beans or lentils because not only is it hearty, but it also raises the nutritional value of the meal and that’s what we are aiming for right? Right. You want to sneak as many vegetables in your daily diet as possible, and this is an excellent way to do so.
If you are vegetarian, vegan or transitioning, its important to also get your daily supply of protein. A great way to get extra protein in your diet is by adding food sources such as beans, tofu, lentils and even quinoa, just to name a few, to your diet. You don’t have to get all your protein in one sitting, it can be spread out over the course of the day during breakfast, lunch, dinner and healthy snacks.
To cook lentils you will need a medium-sized pot, 1 cup of uncooked lentils and 3 cups of water or broth. Pick and rinse your lentils to remove any debris or small stones. Next add the lentils and water to the pot, cover and bring it up to boil. Lower the heat and simmer for 20 to 25 minutes or until tender. Strain and set aside.
In the meantime, open the can of corn, drain and rinse and set it aside. Next chop the tomatoes and scallions and set them aside.
Once the acorn squash, quinoa and lentils are cooked and safe to handle we move to the next step.
In a large bowl add the cooked quinoa, the cooked lentils, corn, chopped tomatoes and scallions. Next add the seasonings and toss together well to combine all the ingredients.
Using a spoon, fill the cavity of the acorn squash with the filling and continue until all the halves have been stuffed. Garnish with the reserved chopped green onions (scallions).
Serve and enjoy!
- 2 acorn squash - halved and baked
- ½ cup quinoa- cooked
- 1 cup of dry lentils - cleaned and cooked
- 1 can of corn - drained and rinsed
- 1 medium tomato - chopped
- 2 green onions (scallions) - chopped (1/2 reserved for garnishing)
- 1 teaspoon organic no salt seasoning
- 1 teaspoon granulated garlic powder
- 1 teaspoon paprika
- Sea salt - to taste
- Freshly ground black pepper - to taste
- Bake acorn squash and set aside
- Cook quinoa and set aside
- Cook lentils and set aside
- Wash and chop tomatoes and green onions (scallions) and set aside
- In a large bowl add the cooked quinoa, cooked lentils, corn, chopped tomatoes and scallions
- Add the seasonings
- Toss together well to combine the ingredients
- Once the acorn squash has been baked, cooled and safe to handle
- Using a spoon, fill the cavity of the acorn squash with the filling
- Continue until all the halves are stuffed
- Garnish with chopped green onions (scallions)
- Serve and enjoy!
You can save extra time on this recipe by cooking the quinoa and the lentils ahead of time.