Stuffed vegetarian acorn squash filled with black lentils, spinach, dried cherries, walnuts and topped with feta.
Vegetarian Stuffed Acorn Squash with Lentils, Spinach and Feta
Stuffing acorn squash is a simple way to turn roasted squash into a vegetarian main course. Acorn squash has a subtle sweetness and nutty flavor. Its small size and shape make it a good choice for stuffing, since each half holds a good amount of filling.
Each roasted half is filled with a mixture of black lentils, baby spinach, dried cherries, walnuts and crumbled feta.
Although the ingredients have an autumnal feel, stuffed acorn squash is worth making well beyond Thanksgiving. It works as well for a meatless weeknight dinner as it does for the holidays and into winter.
A Few Tips Before You Begin
Choose the right lentils. Black lentils, also called beluga lentils, are my first choice because they hold their shape well when cooked. French green lentils, or lentilles du Puy, are a good substitute. I don't recommend regular green lentils or red lentils, which become too soft in the filling.
Save time with canned lentils. If you'd like to shorten the prep. time, use canned black lentils instead of cooking them from scratch. Drain and rinse them, then add them to the pan to warm through. You can skip the broth and simmering steps entirely.
Make the filling ahead. The lentil filling can be prepared in advance and refrigerated in an airtight container. Add the feta when you're ready and return everything to the oven to finish.
Ingredients for Vegetarian Stuffed Acorn Squash
- Acorn squash: Choose small to medium squash for individual servings.
- Black lentils: Beluga lentils are ideal for their firm texture; lentilles du Puy are a good alternative. Use dried and cook from scratch or use canned lentils for an easy shortcut.
- Shallot and garlic: Form the base of the filling.
- Baby spinach: Adds freshness and color.
- Dried cherries: Bring a sweet-tart flavor.
- Walnuts: Add crunch.
- Fresh parsley and thyme: For freshness.
- Dijon mustard: Adds tang and depth.
- Feta: For a salty, creamy finish.
- Olive oil, salt and pepper: For roasting the squash and preparing the filling.
- Vegetable broth or water (if cooking lentils from scratch): For cooking the dried lentils.
How to Make Stuffed Vegetarian Acorn Squash
1. Roast the squash
Preheat the oven to 400°F (200°C). Halve the acorn squash lengthwise or horizontally and scoop out the seeds and stringy pulp. Brush the cut surfaces with olive oil and season with salt and pepper.
Arrange the squash cut-side up on a baking sheet and roast until the flesh is tender when pierced with a knife. Cooking time will depend on the size of the squash.
2. Prepare the lentil filling
If using dried lentils, rinse them well. Warm olive oil in a saucepan over medium heat, then add the finely chopped shallot and garlic, and cook until softened and fragrant. Stir in the lentils, fresh thyme and vegetable broth or water. Bring to a simmer and cook according to the package directions, until the lentils are tender but still hold their shape.
If using canned lentils, prepare the shallot and garlic in olive oil as described above. Add the drained and rinsed lentils and fresh thyme, then stir until heated through. Omit the broth and simmering steps.
3. Finish the filling
Stir the baby spinach into the prepared lentils and cook just until wilted. Remove the pan from the heat and fold in the dried cherries, finely chopped parsley, Dijon mustard and walnuts. Taste and adjust the seasoning with salt and pepper.
4. Fill and finish the squash
Divide the lentil mixture among the roasted squash halves, spooning it into the halves. Scatter the feta over the top and return the squash to the oven for a few minutes, just until the filling is warmed through and the feta is warm.
Serve immediately as a main course or side dish.
Variations
Try a different nut. Pecans or chopped hazelnuts can be used in place of walnuts.
Change the dried fruit. Dried cranberries can replace the dried cherries.
Use a different cheese. Crumbled goat cheese is a good alternative to feta.
Make it vegan. Leave out the feta or replace it with your favorite plant-based alternative.
What to Serve with Stuffed Acorn Squash
These stuffed acorn squash halves can be served as a main course or a side dish, depending on their size and what you're serving. For a vegetarian dinner, pair them with a green salad or soup. They also make a nice addition to a fall or Thanksgiving menu alongside other seasonal sides.
Final Thoughts
With acorn squash available well into the winter months, this stuffed acorn squash is simple enough for a weeknight dinner but special enough for a holiday meal, even long after Thanksgiving has passed.
More Acorn Squash Recipes
Stuffed Vegetarian Acorn Squash
Roasted vegetarian stuffed acorn squash filled with black lentils, spinach, dried cherries, walnuts and feta. A meatless fall and winter main or side dish.
Ingredients
- 2 medium acorn squash
- 3 Tablespoons/45ml olive oil, divided
- ½ teaspoon fine sea salt
- black pepper to taste
- ½ cup dried black lentils, rinsed OR 1 can canned black lentils, drained and rinsed
- Vegetable broth or water (for dried lentils only)
- 1 small shallot, finely chopped
- 1 garlic clove, finely grated
- 1 teaspoon fresh thyme leaves
- 4 ounces/113g baby spinach
- ⅓ cup/40g dried cherries
- ⅓ cup/37g chopped walnuts
- ¼ cup finely chopped fresh parsley
- 1 teaspoon/5ml Dijon mustard
- 3 ounces/86g feta, crumbled
Instructions
- Heat oven to 400°F (200°C). Halve and seed squash. Brush with 2 Tablespoons of the olive oil, season with ¼ teaspoon of the salt and a pinch of pepper. Roast cut side up for 30–40 minutes, until tender.
- Heat remaining olive oil in a saucepan. Cook the shallot and garlic until softened. For dried lentils, add rinsed lentils, thyme and broth or water according to package directions; simmer according to package directions until tender, (usually 20 minutes). Drain excess liquid if needed. For canned lentils, add drained lentils and thyme to pan without broth.
- Stir spinach into the warm lentils just until wilted. Remove from heat and fold in cherries, walnuts, parsley remaining salt and Dijon.
- Fill roasted squash halves with the lentil mixture. Top with feta and bake for another 5–8 minutes, until warmed through.
- Serve warm.
Notes
Choosing lentils: Black beluga lentils are best for this recipe because they hold their shape when cooked. French green lentils (lentilles du Puy) can also be used. Avoid regular green or red lentils, which can become too soft.
Using canned lentils: To save time, substitute one can cooked black lentils for the dried lentils. Drain and rinse them, then add them to the softened shallot and garlic with the thyme. Omit the broth and simmering steps.
Cutting the squash: Cut the squash in half lengthwise for elongated portions or horizontally for rounder halves. Roasting time will vary depending on the size and thickness of the squash.
Make ahead: The lentil filling can be prepared in advance and refrigerated in an airtight container. Fill the roasted squash when ready to serve, top with feta and return to the oven until warmed through.
Storage: Refrigerate leftover stuffed squash in an airtight container for up to 3 days. Reheat in a 350°F (175°C) oven until heated through.
Variations: Substitute dried cranberries for the cherries, pecans for the walnuts, or goat cheese for the feta.
Dietary Info: Gluten-Free, Grain-Free, Vegetarian, Vegan and Dairy-Free Option (omit cheese or use a dairy-free/vegan cheese), Nut-Free Option (use pumpkin seeds instead of walnuts), Egg-Free
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 320Total Fat: 16gSaturated Fat: 5gUnsaturated Fat: 11gCholesterol: 19mgSodium: 558mgCarbohydrates: 36gFiber: 12gSugar: 5gProtein: 12g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
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