Lentil Quinoa Stuffed Squash
Lentil Quinoa Stuffed Squash is the perfect fall dish, complete with all of the fall flavors and ingredients: squash, apples, thyme, sage, rosemary, lentils, and more. A delicious recipe to serve up any day, but also makes a great dish for Thanksgiving day.
For those that don’t eat turkey or other animal-based dishes, this squash is a tasty main course for Thanksgiving day! Serve this recipe up in the squash shells for a super cute, single serve dish or you could fill a glass dish up with cooked squash and layer on the quinoa and lentil dish for more of a casserole- style meal. Top this dish off with Lentil Mushroom Gravy for even more deliciousness!
- 4 acorn or carnival squashes
- ½ cup dry quinoa
- ½ teaspoon dried rosemary
- 1 cup dry lentils + 3 cups of water
- 1 onion, chopped
- 2 cup celery, chopped
- 2 cups of red apple, chopped
- 2 teaspoons garlic powder
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
- ½ teaspoon onion powder
- ½ teaspoon ground sage
- black pepper, to taste
- ¼ cup ground flaxseed
- 2-3 teaspoons white miso paste
- Walnuts, for topping (optional)
- Lentil Mushroom Gravy (optional)
- Preheat the oven to 400F. Wash the acorn squashes. Slice and remove the seeds. Place the squash flesh side down on a pan with parchment paper. Bake for 30-35 minutes or until the flesh is soft.
- Rinse the quinoa. Combine quinoa with 1½ cups water and the dried rosemary in a small sauce pan. Bring to a boil, then reduce the heat. Simmer covered for about 15 minutes, or until soft.
- Rinse the lentils. Bring 3 cups of water to a boil in a sauce pan, then add the lentils. Reduce heat and cook until the lentils are soft (~20 minutes).
- Wash and chop the onion, celery, and apples. In a large pan or sauce pan, sauté the onion with 1-2 tablespoons of water until translucent. Continue adding 1-2 tablespoons of water as needed to avoid sticking. Add in the celery and the apple, cook until soft. Finally, add in the garlic powder, parsley, thyme, onion powder, sage, and black pepper. Cook lightly and then remove from the heat.
- In a bowl, combine the flax and miso paste with 1/2 cup of water. Allow to thicken then mix into the veggies. Stir in the lentils and the quinoa.
- Fill each of the squashes with the quinoa lentil dish and place on a pan. Scoop some of the flesh out if more filling is desired in each squash. Bake the stuffed squash for 20 minutes at 400F.
- Before serving, top with crushed walnuts and/or the Lentil Mushroom Gravy. Enjoy!