Lentil and Feta Stuffed Acorn Squash

by lauren atkinson

My favorite season is autumn. And every year sometime around August, I get in the mood to start cooking for the season even if it is a little early. What says autumn more than squash, really?

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1 acorn squash, cut in half seeds removed
1/2 red onion, diced small
1 can Cannellini bean, drained and rinsed
1 cup red lentils, rinsed then cooked
1 tbsp EVOO
1/2 tbsp cardamom
1 tsp sage
1 tbsp thyme
1/2 tbsp rosemary
pinch of black pepper
3 cups water
2 tbsp nutritional yeast
3 bay leaves
Salt to taste

Preheat oven to 350 degrees.
In a bake dish, combine the 3 cups of water with 2 tbsp nutritional yeast and bay leaves to make a broth. Turn the acorn squash halves flesh side down in the baking dish. Once the oven has preheated bake the squash for 25 minutes. Flesh of the squash will be soft. 


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While the squash is baking, cook lentils. Lentils will take about 15 minutes to cook, so while they are simmering, use a potato masher to squash beans in a bowl, adding spices. When the lentils are finished, add the lentils to the beans and mix together with olive oil. 

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Once the squash is ready, remove from the oven. Flip the squash so the skin side is down. Scoop the mixture into the squash halves. (you may have remaining filling depending on the size of the squash. The leftovers taste great on a sandwich paired with greens!) Top with a desired amount of feta and then salt to taste. Place the squash back in the oven for ten minutes. Cheese will have browned. 

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