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!
- 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
- Preheat oven to 375.
- 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.
- 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.
- Cook lentils in water on stovetop, also for about 20 minutes, and drain.
- Mix the cooked quinoa, lentils, crumbled feta, and chopped mint leaves (reserving a little mint and feta to sprinkle on top).
- Season to taste with pepper. With the saltiness of the feta, I at least did not need any additional salt.
- Fill squash halves with mixture.
- Sprinkle reserved mint and feta crumbles on top.
- With small-to-medium acorn squash I had some extra stuffing.