Smoked Ham & Lentil Stuffed Squash –

Smoked Ham & Lentil Stuffed Squash

  By lentilsorg    

July 19, 2015

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  • Prep: 15 Minutes
  • Cook: 1 Hour
  • 15 Minutes

    1 Hour

    1 Hour 15 Minutes

  • Yields: 4


  1. PREHEAT the oven to 375°F.
  2. CUT the squashes in half and scrape out the seeds. Cut a small slice off the rounded side of each half so they sit upright. Evenly brush the cut and cleaned side with 1 Tbsp of oil. Sprinkle with brown sugar and season with salt and black pepper.
  3. PLACE the halves cut side up on a tray lined with parchment paper and roast for approximately 45 minutes, until golden. The flesh should be tender when poked with a fork.
  4. WHILE the squash is roasting, heat the remaining oil in a pan and sauté the ham and onions until golden.
  5. ADD the mushrooms and swiss chard and sauté for another 5-8 minutes or until golden.
  6. ADD the lentils and vinegar. Season to taste with salt and black pepper.
  7. EVENLY distribute the prepared sautéed mixture between the roasted squash halves and bake for 10 minutes.
  8. SERVE immediately.


2 Tbsp (30mL) canola oil

2 medium acorn squash, halved (seeds and membrane removed)

2 tsp (10 mL) brown sugar

3/4 cup (190 mL) onion, finely diced

½ cup (125 mL) smoked ham, diced

1 cup (250 mL) mushrooms, sliced

2 cups (500 mL) red swiss chard, chopped

1 tsp (5 mL) fresh sage or rosemary, chopped

1 cup (250 mL) cooked or canned green lentils, drained and rinsed

1 tsp (5 mL) cider vinegar

salt and ground black pepper, to taste


Nutrition Facts

Serving Size½ stuffed squash
Sodium970 mg
Potassium1102 mg
Protein13 g
Cholesterol15 mg
Sugar9 g
Total Fat9 g
Saturated Fat1 g
Total Carbohydrates38 g
Dietary Fiber8 g