Acorn Squash with Lentil, Mushroom, & Rice Stuffing

A satisfying and hearty meal or side full of warming cool-weather flavour

Prep & Baking Time: 1 hour
Serves: 2-4

Main Ingredients:
1 acorn squash, halved and roasted – see roasting instruction below
2 tbsp olive oil
Salt and pepper to taste

Filling:
1 cup cooked rice – we have used a blend of wild and brown, use what you have on hand
1 tsp olive oil
1 cup finely chopped mushrooms
½ small onion, finely chopped
1 cup chopped fresh spinach
½ cup cooked lentils
2-3 tbsp balsamic vinegar
¼ cup pecans, chopped and toasted
¼ cup dried cranberries (optional)
1 tsp dried thyme
½ tsp dried rosemary
1 tsp ground sage
1-2 cloves minced fresh garlic
Salt and pepper to taste

Method:

Preheat oven to 375°F.

Cut the acorn squash in half lengthwise and remove the stringy flesh and seeds using a metal spoon. Score the flesh; cutting ¼ - ½ inch deep depending on the thickness of the squash. You do not want to cut all the way through. Drizzle both cut sides with 1 tbsp olive oil and season with salt and pepper. Place squash, cut side up on a prepared baking sheet or in a shallow baking dish and bake for 45-50 minutes or until a knife slices through the squash flesh easily.

While the squash is roasting prepare the rice, mushroom, and lentil filling. In a medium saucepan or high-sided frying pan, heat 1 tbsp oil over medium heat and sauté the onion and garlic for 3-5 minutes being careful not to burn either. Add the mushrooms, lentils, and seasonings and stir. Continue to cook for an additional few minutes until the mushrooms are cooked. Add the rice, spinach, herbs, and vinegar and stir to combine. Heat the rice mixture through and remove from the heat.

In a separate dry pan, toast the pecan pieces over a low heat, watching carefully to avoid burning them. Add the nuts and cranberries to the rice mixture and stir to combine.

When the squash is cooked through, remove from the oven and allow to cool a few minutes. Fill each half with a generous amount of the rice mixture and top with additional toasted nuts, herbs, and cranberries as desired.

If the filling has become too cool for your liking you can pop the filled squash back into a hot oven to warm through for about 10 or so minutes.

This dish is best served when warm and soon after preparing. If you are making ahead store the cooked squash and filling separately, heating both before combining to serve.