# Components:
→ Acorn Squash
01 - 2 medium acorn squash, halved and seeded
02 - 2 tablespoons olive oil
03 - ½ teaspoon salt
04 - ¼ teaspoon black pepper
→ Filling
05 - 1 tablespoon olive oil
06 - 1 medium yellow onion, finely chopped
07 - 2 cloves garlic, minced
08 - 1 medium carrot, diced
09 - 1 celery stalk, diced
10 - 1 cup cooked green or brown lentils
11 - ½ cup walnuts, coarsely chopped
12 - ½ cup cooked quinoa or brown rice (optional)
13 - ¼ cup dried cranberries or raisins
14 - 2 tablespoons chopped fresh parsley
15 - 1 teaspoon dried thyme
16 - ½ teaspoon ground cumin
17 - ½ teaspoon smoked paprika
18 - ½ teaspoon salt
19 - ¼ teaspoon black pepper
→ Garnish
20 - 2 tablespoons crumbled feta cheese or vegan alternative (optional)
21 - 2 tablespoons chopped fresh parsley
# Method:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Brush the cut sides of the acorn squash halves with olive oil and sprinkle with salt and pepper. Place cut side down on the prepared baking sheet and roast for 35 to 40 minutes until tender.
03 - While the squash roasts, heat one tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3 to 4 minutes until softened.
04 - Stir in minced garlic, diced carrot, and celery. Cook for an additional 5 minutes until vegetables are tender.
05 - Add cooked lentils, walnuts, quinoa or rice if using, dried cranberries, parsley, thyme, cumin, smoked paprika, salt, and pepper to the skillet. Mix well and cook for 2 to 3 minutes to meld flavors. Remove from heat.
06 - Remove squash from oven and turn cut side up. Scoop out some flesh, leaving a ½ inch border, and chop the scooped flesh to stir into the filling mixture.
07 - Generously fill each squash half with the lentil-walnut mixture. Return to the oven and bake for 10 to 12 minutes until heated through and slightly golden on top.
08 - Garnish with crumbled feta cheese or vegan cheese and fresh parsley, if desired. Serve warm.
