Stuffed Acorn Squash with Rice and Lentil
Stuffed acorn squash is a fall dish my family loves. This simple recipe is full of nutrition filled rice, lentils and some spices.
Easy to prepare, this stuffed acorn squash recipe has enough flavor that people will think you’re an expert cook.
Acorn squash is a economical item at the grocery store in the fall. This preparation makes it hearty enough to use as a main dish.
The trick is using rice and lentils for texture along with onion and paprika for spicy goodness. A bit of smokiness comes from the paprika … along with the rich flavor we expect from the red spice.
My recipe uses only half an onion, however you can divide that in half if it’s too much. You can also double it if you’re an onion lover! The level of heat the onion imparts to this dish will depend on the variety of onion you use. I used a red onion, which has a sharp bite when raw, that mellows when baked.
Variations:
As mentioned, you can use your favorite onion in this recipe. Other options to make this dish new and exciting every time you make it –
- Switch from red to brown, yellow or orange lentils.
- Replace the lentils with split peas.
- Add half a cup of shredded carrots.
- Use mozzarella cheese instead of cheddar.
The type of rice you select will make a bit of a difference in the end product, but preparation doesn’t change based on the rice.
The extra rice and lentil pilaf that you aren’t able to place in the stuffed acorn squash bakes up nicely in a casserole dish along with the squash. Save this extra for the next meal or freeze for future use.
Make It a Meal:
Serve with your favorite roasted chicken or turkey. This stuffed acorn squash also goes well with a salad or even a cup of soup.
Other fall squash favorite recipes:
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Stuffed Acorn Squash Recipe
Ingredients:
Rice, lentils, onion, paprika, salt, pepper, cumin, raisins, egg, cheese, acorn squash.
Recipe Directions:
Prepare the rice and lentils. Add the onion, spice, egg and cheese. Scoop into acorn squash and bake.
Rice and Lentil Stuffed Acorn Squash
A wonderful fall dish full of nutrients and warmth of the season.
Ingredients
- 1/2 cup Rice uncooked
- 1/2 cup Lentils uncooked
- 1 cup Water
- 1/2 tsp Paprika
- 1/2 cup Onion diced
- 1/8 cup Raisins
- 1 cup Cheddar Cheese shredded
- 1 Egg
- 1 Acorn Squash
- Salt & Pepper
- Cumin pinch
Instructions
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Preheat oven to 350 degrees Fahrenheit.
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Place 1 cup of water in a small saucepan and bring to boil.
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Add rice, lentils and paprika. Cook until water is absorbed.
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Cut acorn squash in half, lengthwise. Scoop out seeds and clean cavity of strings.
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Beat the egg in a small bowl and set aside.
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When rice and lentils have absorbed the water, add the diced onion, raisins, cheese and egg. Mix well.
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Add salt & pepper to taste.
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Place the squash cut side up in an oven safe dish. Place 1/4 cup of rice and lentil mixture in each half of the squash. Fill the cavity - you might be able to add more than 1/4 cup of stuffing if you have a large squash.
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Sprinkle with cumin.
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Add 1/2 inch water to bottom of the pan. Seal tightly with foil.
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Bake squash at 350 degrees Fahrenheit for one hour.
Approximate Nutritional Information:
Servings Per Recipe: 10, Amount Per Serving: Calories: 120, Fat: 2g, Cholesterol: 20g, Sodium: 380mg, Carbs: 15g, Protein: 7g
(please remember these are approximate and will vary slightly based on your ingredient selections.)
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