Lentil Stuffed Acorn Squash with Sage

Lentil Stuffed Acorn Squash with Sage is a nourishing and flavorful choice for a cozy fall or winter meal. This dish combines earthy lentils, sweet acorn squash, and aromatic sage to create a delightful meal that appeals to both vegetarians and meat-eaters. It is rich in protein, fiber, and vitamins, making it as wholesome as it is tasty. Whether considered for a meatless Monday or a festive holiday gathering, this dish offers a comforting and memorable culinary experience.

Ingredients

• 2 medium acorn squash, halved and seeds removed
• 1 cup green lentils, cooked
• 1 Tbsp olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp ground sage
• 1/2 cup vegetable broth
• 1/4 cup fresh parsley, chopped

Instructions

1. Preheat the oven to 400°F (200°C).
2. Place the acorn squash halves on a baking sheet, cut side down. Roast for 30-35 minutes, or until tender.
3. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and cook until softened, about 5 minutes.
4. Stir in the cooked lentils, ground sage, and vegetable broth. Let the mixture simmer for an additional 5 minutes, stirring occasionally.
5. Remove the skillet from heat and stir in the fresh parsley. Adjust seasoning, adding salt and pepper as needed.
6. Divide the lentil mixture among the roasted acorn squash halves. Serve immediately.

Keywords: Dinner, Fall, Comfort Food, Lentils, Acorn Squash

Spice Rack: Sage

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