HEALTHY EATS

LENTIL & MUSHROOM STUFFED ACORN SQUASH

 

I want you to meet the lentil & mushroom stuffed acorn squash. I unfortunately can not take credit for this one. This was created by the super talented and Laura Miller from Raw. Vegan. Not Gross.

If you aren’t familiar with her you are about to be. I stumbled upon her while browsing online and have become quite fond of this quirky Vegan. Her recipes are simple, delicious and really good for you.

The other night I decided to try her lentil & mushroom stuffed acorn squash recipe. Just a quick side note- I had never tried acorn squash before and I must say they are amazing!

Let me walk you through this little recipe. It was a joy to make and it tasted unbelievable.

INGREDIENTS

3 acorn squash, cut in half
1 cup green lentils
2 cups water
¼ cup coconut oil
1 cup shallots, diced
4 cloves garlic, minced
1 Tbsp. sage, chopped
1 Tbsp. rosemary, chopped
1 Tbsp. thyme, chopped
¼ cup mirin
2 Tbsp tamari
1 Tbsp balsamic vinegar
1 lb. cremini mushrooms
½ lb. shitaki mushrooms

COOKING INSTRUCTIONS

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  • Pre-heat oven to 400°F
  • Cut acorn squash in halves- cutting length wise TIP { Balance the acorn on it stem – it makes for an easier cut.}

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Scoop out the insides removing all the seeds

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Flip the acorn squash over and cut off the bottom- this creates the perfect edible bowl.

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Place you acorn squash bowls on a baking sheet- drizzle with olive oil then sprinkle with salt & pepper. Roast the squash for 45 mins at 400°F.

While the squash are roasting in the oven it’s now time to make the lentil and mushroom filling.

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lentils

 

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In a pot cook 1 cup of green lentils with about 2 cups of water. Boil for 30 mins or until tender. Strain, but keep the drippings- you will need them.

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mushroom lentil stuffed acorns

 

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Add the coconut oil to a large pan and allow the coconut oil to heat up before adding the garlic, shallots, rosemary, thyme and sage.

Season with salt and pepper. Mix all the ingredients together and saute on a low heat for about 10-15mins.

The aroma this mixture gives off while sauteing is amazing.

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stuffed acorns

 

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Once the herbs and garlic have turned a light golden brown then add in the Tamari, lentil drippings, mirin and  balsamic vinegar. Bring all of these ingredients to a boil and then simmer on low heat for a few minutes.

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mushrooms

 

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Now it’s time to add the mushrooms and lentils to the pan. Mix well to ensure they are coated evenly. Then allow  the mushrooms to cook down and soften. This should only take a few minutes. Remove from heat.

Once the acorn squash is roasted remove from the oven and set aside.

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gluten free stuffed acorns

mushroom lentil stuffed acorns

Fill each squash bowl with the lentil and mushroom filling. Drizzle with a little more olive oil and bake in the oven at 400°F for another 5-10 minutes.

Voila! You have your mushroom and lentil stuffed acorn squash! This is a perfect side dish or great on its own for a light meal.

What I LOVE about this dish is that it looks really complex, but is super simple. Great for a dinner party!

I also have to mention that these were fantastic the next day for lunch.

Dig in and enjoy! xo

 

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