Wild Rice & Lentil Stuffed Acorn Squash with Cranberries & Pecans – Lentils.org

Wild Rice & Lentil Stuffed Acorn Squash with Cranberries & Pecans

  By lentilsorg    

July 19, 2015

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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.

  • Prep: 20 Minutes
  • Cook: 30 Minutes

  • 20 Minutes

    30 Minutes

    50 Minutes

  • Yields: 6
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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.

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

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Nutrition Facts

Serving Size1 stuffed squash half
Calories440
Sodium540 mg
Potassium932 mg
Protein10 g
Cholesterol10 mg
Sugar11 g
Total Fat17 g
Saturated Fat4 g
Total Carbohydrates66 g
Dietary Fiber10 g