Stuffed Acorn squash
Serves 4
What’s better than a bowl? A squash, stuffed with yummy goodness!
Ingredients:
2 small acorn squash
1/2 tsp canola or vegetable oil
1/2 tsp salt, divided
1/2 tsp ground black pepper, divided
1 cup brown rice
1/2 cup lentils
2 cups low sodium vegetable or chicken stock
1/3 cup dried cranberries
3 green onions, chopped
2 Tbsp unsalted butter
1 tsp fresh or ½ dried thyme
1/2 cup chopped pecans, toasted
1/4 cup chopped fresh parsley
Instructions:
1. Preheat the oven to 400 degrees F. Cut the acorn squash in half lengthwise. Scoop the seeds out. Place squash halves cut side up on a rimmed baking sheet. Brush squash with oil then sprinkle with salt and pepper. Roast in oven for 30 to 45 minutes, or until tender and lightly browned.
2. Meanwhile, in a medium saucepan, combine the rice, lentils, and stock. Bring to a simmer, cover, and reduce the heat to low. Cook for 35 to 40 minutes or until the rice and lentils are tender and the liquid has been absorbed. Transfer to a bowl and stir in the cranberries, green onions, butter, and thyme. Season with remaining salt and pepper. Toss to combine everything well and allow butter to melt.
3. Just before serving, stir in the pecans and parsley. Put rice and lentil mixture in the well in the roasted squash halves and serve.
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