Acorn Squash Recipe

Preheat the Oven

Preheat your oven to 400°F (200°C).

Prepare the Squash

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.

Roast 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.

Prepare the Broth

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

Cook the Wild Rice

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 Lentils

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

Combine the Rice and Lentils

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

Sauté Garlic

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

Add Spinach

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

Combine with Rice and Lentils

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

Blend the Ingredients

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

Blend Until Smooth

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

Stuff the Squash

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

Top with Coulis

Drizzle the herbed coulis over the stuffed acorn squash.

Add Toppings

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

Serve

Serve warm as a hearty and nutritious dish. Enjoy!