# Ingredient list:
→ 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
# Step-by-Step Guide:
01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - Brush the cut sides of the acorn squash halves with olive oil, then season with salt and black pepper. Place cut side down on the baking sheet and roast for 35 to 40 minutes until tender.
03 - Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 3 to 4 minutes.
04 - Add minced garlic, diced carrot, and celery to the skillet. Cook for 5 minutes until vegetables are tender.
05 - Stir in cooked lentils, walnuts, quinoa or rice if using, dried cranberries, parsley, thyme, cumin, smoked paprika, salt, and pepper. Cook for 2 to 3 minutes to meld flavors, then remove from heat.
06 - Remove the squash from the oven and turn cut side up. Gently scoop out some flesh leaving a half-inch border intact. Chop the scooped flesh and fold it into the filling mixture.
07 - Fill each squash half generously 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 - Optionally, garnish with crumbled feta cheese and fresh parsley. Serve warm.
