STUFFED ACORN SQUASH

Recipes | January 6, 2020 | By

Stuffed Acorn Squash
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Ingredients
  1. 1 acorn squash
  2. 1 cup brown rice, cooked in veg broth and drained (see instructions)
  3. 1 cup brown lentils, cooked in veg broth and drained (see instructions)
  4. 4 cups vegetable broth
  5. 1 cup mushrooms, diced
  6. 1/2 cup onions, diced
  7. 2 tablespoons garlic, minced
  8. 2 teaspoons ground cumin
  9. 1 tablespoon ground paprika
  10. 1 cup tomato sauce
  11. 1 teaspoon dried thyme
  12. 1 teaspoon dried rosemary
  13. 1 tablespoon dried parsley
  14. Salt & pepper to taste
  15. 2 tablespoons roasted nuts (optional)
  16. 1/4 cup cherry tomatoes, chopped
  17. 1 sprig rosemary, fresh
Instructions
  1. Cut acorn squash in half. Chop off stems or tails so that it can lay flat.
  2. Leaving seeds inside, roast squash halves face down on a baking sheet at 200 degrees Celcius for
  3. 50 minutes.
  4. Remove from oven and turn upside-down to remove seeds.
  5. Cook rice and lentils in vegetable broth. Drain and reserve liquid.
  6. In a large pan, cook onions and mushrooms on high till mushrooms
  7. release liquid.
  8. Add herbs and spices and cook for 5 minutes.
  9. Add lentils and rice and 1⁄2 cup remaining veg broth.
  10. Season with salt & pepper to taste.
  11. Fill squash halves with lentil mixture.
  12. If desired add roasted nuts or seeds for crunchy texture and additional protein.
  13. Top with chopped cherry tomatoes and fresh rosemary.
  14. Return squash halves to the oven at 180 degrees Celcius for 10 minutes before serving.
Notes
  1. Recipe: Culinary Specialist François Murphy, HSI-Canada
  2. Photo credit: HSI-Canada
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