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Stuffed Acorn Squash

Roasted acorn squash filled with mushrooms, lentils, chestnuts, dried cranberries, and fresh herbs!
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour
Course Main Course
Servings 4 People
Calories 321 kcal

Equipment

  • 1 pot
  • 1 Baking Sheet

Ingredients
  

  • 2 acorn squash, halved & scored diagonally
  • 2 tbsp neutral oil, divided
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 tbsp thyme
  • 1 tbsp sage
  • 1 tbsp rosemary
  • 12 oz mushrooms, chopped
  • ½ cup lentils, soaked overnight
  • ~2 cups veggie broth (more as needed)
  • 2 tbsp balsamic vinegar
  • 2 tbsp tamari
  • 2 tbsp tomato sauce
  • ½ tsp black pepper
  • 6.5 oz cooked chestnuts, chopped
  • ¼ cup dried cranberries

Instructions
 

  • Preheat your oven to 400°
  • Slice the squash in half lengthwise, scoop out the seeds, and then score diagonally.
  • Lather the both halves of the squash in a tablespoon of oil and bake the squash flesh side up for 45-55 minutes.
  • Add oil to a pot over medium heat and once it's hot, add the onion. Cook for ten minutes or until the onions are soft and translucent.
  • Add the garlic, mushrooms, and herbs to the pot and cook for ten minutes or until the mushrooms shrink and release their moisture.
  • Add the balsamic, tamari, tomato sauce, soaked lentils, pepper, and broth. Cover and bring to a boil, then lower the heat to a simmer. Cook for 20 minutes, or until the lentils are tender.
  • Stir in the chestnuts and dried cranberries, cook for five more minutes and then remove the pan from the heat.
  • Remove the squash from the oven and place the filling inside the squash.
  • Enjoy!
Keyword Acorn Squash, Chestnuts, Lentils, Mushrooms, Rosemary, Sage, Thyme