Roasted acorn squash stuffed with wild rice, marinated lentils, sautéed spinach & sun dried cherries, topped with toasted pecans and an herbed coulis

Preheat the Oven

Cut each acorn squash in half lengthwise and scoop out the seeds. Brush the cut sides with 1 tablespoon of olive oil and sprinkle with salt and black pepper.

Prepare the Squash

Place the acorn squash halves cut side down on a baking sheet and roast in the preheated oven for about 25-30 minutes or until tender.

Roast the Squash

In a saucepan, bring 4 cups of vegetable broth to a boil.

Prepare the Broth

Add the wild rice to the boiling broth, reduce heat, cover, and simmer for about 45 minutes or until the rice is tender.

Cook the Wild Rice

In a separate pot, cook the lentils in boiling water for about 20-25 minutes until tender. Drain and set aside.

Cook the Lentils

Once cooked, combine the wild rice and lentils in a large bowl. Stir in the sun-dried cherries.

Combine the Rice and Lentils

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

Sauté Garlic

Add fresh spinach to the skillet and cook until wilted, about 2-3 minutes. Season with salt and pepper.

Add Spinach

Add the sautéed spinach to the bowl with the wild rice and lentils. Mix well to combine.

Combine with Rice and Lentils

In a blender or food processor, combine fresh basil, parsley, minced garlic, lemon juice, 3 tablespoons of olive oil, salt, and pepper.

Blend the Ingredients

Blend until smooth and adjust seasoning to taste. If needed, add a bit of water to reach desired consistency.

Blend Until Smooth

Remove the roasted acorn squash from the oven and fill each half with the wild rice, lentil, and spinach mixture.

Stuff the Squash

Drizzle the herbed coulis over the stuffed acorn squash.

Top with Coulis

Sprinkle toasted pecans on top of the stuffed squash for added crunch.

Add Toppings

Serve warm as a hearty and nutritious dish. Enjoy!

Serve

Acorn squash

Olive oil

Salt

Black pepper

Wild rice

Lentils (green or brown)

Vegetable broth

Sun-dried cherries

Fresh spinach

Garlic, minced

Fresh basil

Fresh parsley

Lemon juice

Pecans, toasted

Acorn Squash

Make Acorn Squash Recipe in just 1h 30m. Roasted acorn squash stuffed with wild rice, marinated lentils, sautéed spinach & sun dried cherries, topped with toasted pecans and an herbed coulis

Acorn Squash Recipe

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