Mediterranean Feta and Lentil Stuffed Butternut Squash

Enjoy a flavorful and nutritious Mediterranean-inspired dish with feta and lentil stuffed butternut squash.

Ingredients

• 2 butternut squash, halved and seeded
• 2 tablespoons olive oil
• 1 cup red lentils, rinsed
• 2 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1 cup feta cheese, crumbled
• 1/4 cup sun-dried tomatoes, chopped
• 1/4 cup fresh parsley, chopped
• 1 tablespoon lemon juice
• 0 to taste salt and black pepper

Instructions

1. Preheat the oven to 400°F (200°C).
2. Brush the cut sides of the butternut squash halves with olive oil and season with salt and pepper.
3. Place the squash halves cut side down on a baking sheet and roast for 40-45 minutes until tender.
4. While the squash is roasting, bring the vegetable broth to a simmer in a saucepan.
5. Add the lentils, cumin, and cinnamon to the saucepan, and cook over medium heat for 20-25 minutes, or until the lentils are tender and the broth is absorbed.
6. Remove the saucepan from heat and stir in the feta cheese, sun-dried tomatoes, parsley, and lemon juice.
7. Season the filling with salt and pepper to taste.
8. Once the squash is done roasting, remove it from the oven and let it cool slightly.
9. Scoop out some of the flesh from each squash half, leaving a small border to create a cavity for the filling.
10. Stuff each squash half with the lentil and feta mixture.
11. Return the stuffed squash to the oven and bake for an additional 10-15 minutes, until heated through.
12. Serve warm, garnished with additional fresh parsley if desired.

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