Stuffed squash with quinoa, feta, mint and black lentils
Recipe type: dinner
Prep time: 
Cook time: 
Total time: 
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!
Recipe by Fit and Fed at