Stuffed Acorn Squash
1 acorn squash
1 cup brown rice, cooked and drained
1 cup brown lentils, cooked and drained
4 cups vegetable broth
1 cup diced mushrooms
1/2 cup diced onions
2 tbsps garlic, minced
2 tsps ground cumin
1 tbsp paprika
1 cup tomato sauce
1 tsp thyme
1 tsp rosemary
1 tbsp parsley
Cut acorn squash in half. Chop off stems or tails so that it can lay flat.
Leaving seeds inside, roast squash halves face done on a baking sheet at 400F for 50 minutes
Remove and turn upside to remove seeds and filling.
Cook rice and lentils in vegetable broth. Drain and reserve liquid.
In a large pan, cook onions and mushrooms and cook on high until mushrooms release liquid.
Add herbs and spices and cook for 5 minutes.
Add lentils and rice and ½ cup remaining broth.
Salt and pepper until mixture is strongly seasoned.
Fill squash halves with lentil mixture.
If desired, add roasted nuts or seeds for crunchy texture and additional protein.
Top with chopped cherry tomatoes and fresh rosemary.
Return squash halves to the oven at 350F for 10 minutes before serving.
1/4 cup cherry tomatoes
1 sprig fresh rosemary
2 tbsps roasted nuts (optional)
Mix in in final step of squash recipe.