Lentil Feta Quinoa and Mint Stuffed Squash

by Mary on November 21, 2011

stuffed acorn squash with feta, mint, black lentils, quinoa

stuffed acorn squash with feta, mint, black lentils, quinoa

Stuffed acorn squash is an easy recipe that I make in many variations. You can bake the squash at a high heat more quickly or longer at  lower temperature. I tend to go for the longer, slower, bake, I don’t like to worry about anything burning!

Black beluga lentils don’t become mushy when cooked like regular gray-green lentils. Definitely an upgrade in a dish like this. Cook them for about 20 minutes and they ought to be just right.

Should you bake the squash face-up or face-down? I used to bake it face up– the halved squash made a nice little pocket for a pat of butter– but recently realized that the squash will cook much more quickly, and stay moister, when cooked face-down. Live and learn!

5.0 from 1 reviews
Stuffed squash with quinoa, feta, mint and black lentils
Prep time
Cook time
Total time
Recipe type: dinner
Serves: 4
  • 2 acorn squash, cut in half from top to bottom, seeds scooped out
  • 1 pat butter
  • 1 cup quinoa, white or mixed colors (I used ¾ cup white and ¼ cup red)
  • 1 small shallot, chopped
  • 1 clove garlic, chopped
  • ¼ cup dry black lentils
  • 1¼ cup crumbled feta cheese
  • ½ cup whole mint leaves, chopped
  • pepper to taste
  1. Preheat oven to 375.
  2. Brush halved, seeded squashes with butter. Place face-down on parchment paper on baking sheet (or greased baking sheet) and bake until soft, 45-60 minutes.
  3. Combine the quinoa, shallot, and garlic and cook with water in a rice cooker or on the stovetop. For stovetop cooking, simmer about 20 minutes.
  4. Cook lentils in water on stovetop, also for about 20 minutes, and drain.
  5. Mix the cooked quinoa, lentils, crumbled feta, and chopped mint leaves (reserving a little mint and feta to sprinkle on top).
  6. Season to taste with pepper. With the saltiness of the feta, I at least did not need any additional salt.
  7. Fill squash halves with mixture.
  8. Sprinkle reserved mint and feta crumbles on top.
  9. With small-to-medium acorn squash I had some extra stuffing.
  10. Serve!



{ 10 comments… read them below or add one }

Mireya December 13, 2014 at 5:20 pm


This looks so delicious! I’ve never tried using the black beluga lentils but now that I know they don’t get soft and mushy I will be trying them very soon. Being black, they really add a nice look to many dishes as a contrasting color.
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mary December 13, 2014 at 11:10 pm

Thanks Mireya! I think you will like the black beluga lentils.


ATasteOfMadness December 14, 2014 at 1:31 am

I am obsessed with all things quinoa at the moment! This looks so good!
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mary December 15, 2014 at 5:54 am

Thanks Cathleen!


Maureen | Orgasmic Chef December 14, 2014 at 11:48 am

I love the stuffing but to be honest, I could eat the squash all by itself. The stuffing just makes outstanding go spectacular.
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mary December 15, 2014 at 5:55 am

Thanks, Maureen! I am a big squash fan and I too could eat the squash by myself. Since I had leftover stuffing I did have that by itself and can verify that it was good that way!


Meghan December 14, 2014 at 1:49 pm

Since I got another three acorn squash in my food share this week, I’m definitely on the lookout for ways to use them. This is a great idea. I’m digging the combination of mint and feta.


mary December 15, 2014 at 6:01 am

Thanks, Meghan, I hope it helps you use up your food share! I made a different stuffed squash tonight, guess I’m on a streak with this. Tonight’s version had vegetarian apple/sage sausage (Field Roast), quinoa, sautéed chopped apple and onion, and was garnished with fried sage leaves and roasted squash seeds. Hope to get that one up on the blog soon.


Mary December 14, 2014 at 10:08 pm

What a fabulous recipe – I adore stuffed squash – your flavors sound wonderful!
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mary December 15, 2014 at 6:02 am

Thanks Mary! And I enjoyed visiting your blog for the first time tonight.


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