Lentils.org

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Lentils.org

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Wild Rice & Lentil Stuffed Acorn Squash with Cranberries & Pecans

Prep Time: 20 Minutes

Total time: 50 Minutes

Servings: 6

These hearty stuffed squash make a delicious, beautiful side dish for the big feast, and are substantial enough to be the main event for any vegetarians at the table.

Lentils.org

Recipe by

Lentils.org

View All

Ingredients

Directions

Nutrition

Ingredients

    3 small acorn squash

    canola oil, for cooking

    salt and ground black pepper, to taste

    1 cup (250 mL) brown or wild rice

    ½ cup (125 mL) green lentils

    2 cups (250 mL) chicken or vegetable stock

    1⁄3 cup (85 mL) dried cranberries

    3 green onions, chopped

    2 Tbsp (30 mL) butter

    1 tsp (5 mL) fresh or ½ tsp (2 mL) dried thyme

    ½ cup (125 mL) chopped pecans, toasted

    ¼ cup (60 mL) chopped fresh parsley


Directions

  1. PREHEAT the oven to 400°F (200°C). Halve the acorn squash lengthwise and scoop out the seeds. Place on a rimmed baking sheet, brush with oil and sprinkle with salt and pepper; roast for 30-45 minutes, or until tender and golden on the edges.
  2. MEANWHILE bring the rice, lentils, and stock to a simmer in a medium saucepan; cover, reduce the heat to low, and cook for 40 minutes, until the rice and lentils are tender and all the liquid is absorbed. Transfer to a bowl and immediately add the cranberries, green onions, butter, and thyme. Season with salt and pepper and toss to combine everything well.
  3. LET stand for a minute (to melt the butter) and toss again, this time adding the pecans and parsley. Pile into the roasted squash halves and serve immediately, or cover and keep warm until serving time.

Nutritional Information

  • Serving Size: 1 stuffed squash half
  • Per serving:
  • Calories 440
  • Total Fat 17 g
  • Saturated Fat 4 g
  • Cholesterol 10 mg
  • Carbohydrates 66 g
  • Dietary Fibre 10 g
  • Sugar 11 g
  • Protein 10 g
  • Sodium 540 mg
  • Potassium 932 mg
  • Folate 131 mcg