Vegan Stuffed Acorn Squash
Servings 4
Calories 611kcal
Equipment
- cutting board
- knife
- baking sheet
- parchment paper
- saute pan
- Spoon
Ingredients
- 2 large acorn squash cut in half with seeds removed
- 1/4 cup olive oil divided
- 4 celery ribs chopped
- 2 red apple chopped
- 2 scallion diced
- 4 sprigs fresh rosemary diced
- 8 ounces instant brown rice
- 8 ounces cooked brown lentils
- 1/4 cup chopped unsalted pecans
- 1/4 cup raisins
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 400 degrees F.
- Place the squash on a parchment lined baking sheet and drizzle each half with 1/2 tablespoon of olive oil. Sprinkle with salt to taste. Flip the squash so it’s flesh side down and bake for 40-45 minutes or until it’s tender.
- Meanwhile, heat a sauté pan over medium heat. Add the celery, apple, scallion and rosemary and cook until fragrant (about 3-4 minutes). Add the brown rice and lentils, pecans, raisins and salt. Cook for additional 3-4 minutes, then set aside.
- When the squash is done, spoon the rice mixture into each open half. Serve immediately.
Nutrition
Serving: 0.5squash | Calories: 611kcal | Carbohydrates: 102g | Protein: 13g | Fat: 20g | Saturated Fat: 2g | Sodium: 312mg | Potassium: 1199mg | Fiber: 12g | Sugar: 11g | Vitamin A: 918IU | Vitamin C: 30mg | Calcium: 111mg | Iron: 8mg