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Rice and Lentil Stuffed Acorn Squash from www.ApronFreeCooking.com

Rice and Lentil Stuffed Acorn Squash

A wonderful fall dish full of nutrients and warmth of the season. 

Course Side Dish
Cuisine American
Keyword acorn squash, Christms Dinner, rice pilaf, stuffed acorn squash, Thanksgiving Dinner
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 2 people
Calories 724 kcal

Ingredients

  • 1/2 cup Rice uncooked
  • 1/2 cup Lentils uncooked
  • 1 cup Water
  • 1/2 tsp Paprika
  • 1/2 cup Onion diced
  • 1/8 cup Raisins
  • 1 cup Cheddar Cheese shredded
  • 1 Egg
  • 1 Acorn Squash
  • Salt & Pepper
  • Cumin pinch

Instructions

  1. Preheat oven to 350 degrees Fahrenheit.

  2. Place 1 cup of water in a small saucepan and bring to boil.

  3. Add rice, lentils and paprika. Cook until water is absorbed.

  4. Cut acorn squash in half, lengthwise. Scoop out seeds and clean cavity of strings.

  5. Beat the egg in a small bowl and set aside.

  6. When rice and lentils have absorbed the water, add the diced onion, raisins, cheese and egg. Mix well.

  7. Add salt & pepper to taste. 

  8. Place the squash cut side up in an oven safe dish. Place 1/4 cup of rice and lentil mixture in each half of the squash. Fill the cavity - you might be able to add more than 1/4 cup of stuffing if you have a large squash. 

  9. Sprinkle with cumin. 

  10. Add 1/2 inch water to bottom of the pan. Seal tightly with foil.  

  11. Bake squash at 350 degrees Fahrenheit for one hour.