Who says a dish needs meat to be filling and good?
Well me most of the time, but this turned out really good without any meat. The spices mixed nicely with the lentils and slow stewing the beans gave them a great creamy consistency.
Of course you could brown up a little ground lamb if you wanted.
Normally I would have topped it with toasted seeds from the squash but I happened to snack a little heavy and none were left.
Acorn Squash Stuffed with Lentils
- 1 cup dried lentils
- 1/2 cup finely diced celery
- 1/2 cup finely diced carrot
- 1/2 cup finely diced onion
- 1/4 tsp mustard seed
- 1/4 tsp cumin seed
- 1/2 tsp sesame seed
- 2 tbsp chopped fresh parsley
- 2 1/2 cups chicken stock
- 2 cups water
- 2 acorn squash
- 2 tbsp olive oil
Cut acorn squash in half and scoop out seeds and guts. Coat seeds in oil and spices of your choice and roast at 350 degrees until crunchy, about 20 minutes. Place squash flesh side down in a baking dish with 1/4″ water and steam in an oven at 350 degrees until cooked, about 25 minutes. Remove from oven and when cool enough to hold scoop out most of the flesh leaving about 1/4″ all around. Place hollowed out squash on a baking tray and scooped out flesh in a bowl. In a large pot heat olive oil and toast mustard, sesame and cumin seeds until fragrant and beginning to brown. Do not burn. Add onion, carrot and celery and saute over medium heat until soft, about five minutes. Add lentils and stir to coat in mixture. Add stock and water, season with salt and pepper and simmer until beans become thick and creamy, about one hour. Add beans to scooped out squash and parsley. Stir well and spoon stuffing into squash. Place in oven and bake for 10 minutes then serve topped with roasted squash seeds.