# What You Need:
→ Acorn Squash
01 - 2 medium acorn squash, halved and seeded
02 - 2 tablespoons olive oil
03 - ½ teaspoon salt
04 - ¼ teaspoon black pepper
→ Filling
05 - 1 tablespoon olive oil
06 - 1 medium yellow onion, finely chopped
07 - 2 cloves garlic, minced
08 - 1 medium carrot, diced
09 - 1 celery stalk, diced
10 - 1 cup cooked green or brown lentils
11 - ½ cup walnuts, coarsely chopped
12 - ½ cup cooked quinoa or brown rice (optional)
13 - ¼ cup dried cranberries or raisins
14 - 2 tablespoons chopped fresh parsley
15 - 1 teaspoon dried thyme
16 - ½ teaspoon ground cumin
17 - ½ teaspoon smoked paprika
18 - ½ teaspoon salt
19 - ¼ teaspoon black pepper
→ Garnish
20 - 2 tablespoons crumbled feta cheese or vegan alternative (optional)
21 - 2 tablespoons chopped fresh parsley
# Steps:
01 - Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper for roasting.
02 - Brush cut sides of acorn squash with olive oil; season with salt and pepper. Place cut side down on baking sheet and roast for 35 to 40 minutes until tender.
03 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add chopped onion and sauté for 3 to 4 minutes until softened.
04 - Incorporate minced garlic, diced carrot, and celery. Continue cooking for 5 minutes until vegetables are tender.
05 - Mix cooked lentils, walnuts, quinoa or rice (if using), dried cranberries, parsley, thyme, cumin, smoked paprika, salt, and pepper into the skillet. Cook for 2 to 3 minutes to blend flavors, then remove from heat.
06 - Remove squash from oven and flip cut side up. Carefully scoop out some flesh, leaving a half-inch border intact. Chop scooped flesh and fold into the filling mixture.
07 - Fill each squash half generously with the filling. Return to oven and bake for an additional 10 to 12 minutes until heated through and lightly browned on top.
08 - Sprinkle with crumbled feta cheese or vegan substitute and fresh parsley if desired. Serve warm.
