Stuffed Acorn Squash with Lentils
Author: 
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 acorn squash, halved and seeds removed
  • 4 t olive oil
  • ¾ c shallot, diced
  • 2 t garlic, minced
  • 2 c kale, finely sliced
  • ½ c red pepper, diced
  • ½ t thyme, dried
  • 2 15-oz cans lentils, rinsed and drained
  • ¼ c apple cider vinegar
  • ½ t salt
  • ½ c pecans, chopped
  • ¼ c dried cranberries, chopped
  • 2 t earth balance spread (or other non dairy spread0
  • salt and freshly ground pepper to taste
Instructions
  1. Preheat oven to 425. In a roasting pan, place the 4 squash halves cut side up. Inside each half, rub about ½ teaspoon of olive oil and place about 1 tablespoon of shallots into the well of each one. Sprinkle with salt and pepper and place in the oven for about 40 minutes, or until flesh is fork tender. (Squash doesn't have to be completely cooked through at this point). Remove from the oven.
  2. In a large saute pan, heat remaining 2 teaspoons of olive oil. Stir in remaining shallots (about ½ cup) and garlic. After about 30 seconds, stir in kale, red pepper and thyme and cook about 2 minutes until vegetables have softened. Stir in lentils, apple cider vinegar and ½ teaspoon of salt. Cook an additional 5 minutes, stirring occasionally. Stir in pecans and cranberries, cooking another minute. Season with additional salt and pepper to taste. Remove from heat.
  3. Fill each squash half with one quarter of the lentil mixture. Top each with a ½ teaspoon of earth balance spread. Pour about one quarter inch of water into the bottom of the pan. (This will help the squash to steam and prevent the lentils from drying out). Cover and return to the oven to cook another 20-25 minutes or until squash is cooked through.
Recipe by Homemade Levity at http://www.homemadelevity.com/stuffed-acorn-squash-with-lentils/